Roasted Sweet Potato and Kale Salad

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Whelp. As the song goes, this is The End.

The end of 2016, that is.

Wait, what; did you guys think I meant…THE end?

I mean, I dunno. Maybe it is. Check back with me after January 20th.

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For today however, let’s just keep the main focus on the fact that we’ve reached the end of the year. There is but one more day left in 2016. Crazy.

I won’t say this year’s went by particularly quick; it hasn’t really felt like that for me personally. I will say that it brought LOTS of change. Lots of new. Lots of different. There’s room for pessimism but the thing about starting a new year is that there’s also room for some new optimism. If things can get worse, there’s no reason not to hope that they can and won’t just might get better too, right?

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Some of us may choose the simple practice of optimism going into the new year. Others like to engage in certain practices that across cultures are supposed to bring especial luck to individuals if done on New Years Eve. I’m sure you guys are familiar with plenty of them.

Healthy amount of libations consumed.

Kissing a significant other or a… whatever you want to call them, at the stroke of midnight.

Opening doors and windows wide at night to let the ‘bad luck’ out of a house.

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There are plenty of places worldwide where people will consume particular foods, whether through tradition or believing that the foods themselves will provide good luck because of what they symbolize. Noodles consumed in Asian countries symbolize and are supposed to bring life longevity. In Spain, eating 12 grapes for each month of the year is supposed to predict the kind of year you will have (sweet for good times, sour for bad). There’s a certain Greek bread called Vasilopitta that I swear I’m gonna get around to trying myself one of these days. In the American south, black eyed peas, corn bread and leafy greens eaten at years end/new years are supposed to bring good luck.

If I’m being completely honest, I really don’t know or care whether or not eating greens of any kind will bring good luck. I’m gonna eat ’em regardless. But if the taste of today’s recipe was any indication, I’d say I was feeling pretty lucky this afternoon.

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Prior to this, the only ways I’d had kale previously was eating it raw, then eating it in the crispy chips you bake in the oven. Both are fine, but they’ve never really ‘wowed’ me into thinking kale was all that special. This recipe changed my mind. The kale is quick roasted in the oven, just to the point where it’s soft without being completed deflated. Sweet potato is roasted until it’s soft, but not quite mushy; it’s still got body to it. Both are then gently tossed together with some dried cranberries in a sweet and tangy dressing for a salad that is just REALLY delicious. The best part is, it tastes even better the next day after the flavors have had enough time to meld properly. The firm texture of the sweet potato is preserved and the texture of the kale in my opinion is improved: whereas raw kale is tough and fibrous, the quick roasted kale that’s been tossed in the dressing has this robust chewiness that’s a really great bite.

Truth to be told, it’s gone now and I’m already missing this stuff.  Oh yeah: and did I mention it’s pretty darn HEALTHY? And I actually want it. That’s always nice.

Linking this post to Fiesta Friday #152, co-hosted this week by Jhuls @ The Not So Creative Cook and Ginger @ Ginger & Bread.

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Roasted Sweet Potato & Kale Salad

Recipe Adapted from Serious Eats

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Ingredients

  • 2 1/2 pounds sweet potatoes peeled, seeded, quartered, and cut into 1/2-inch pieces
  • 1/2 cup canola or vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 large bunch (about 8 ounces) kale
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • Pinch ground cloves
  • Pinch cayenne pepper
  • 1 tablespoon light brown sugar
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 2 tablespoons maple syrup
  • 1 tablespoon whole grain mustard
  • 1 tablespoon white vinegar
  • 1 cup (about 6 ounces) dried cranberries or cherries

Directions

Adjust oven rack to center position and preheat oven to 400°F. Toss sweet potato pieces with 2 tablespoons of the oil and season with salt and pepper. Arrange in a single layer on a foil-lined rimmed baking sheet. Bake until potatoes are tender throughout and well browned around the edges, 45 minutes to 1 hour.

Remove from oven and allow to cool completely before attempting to remove from foil. Carefully remove potatoes from foil using a thin metal spatula and transfer to a large bowl. Set aside.

Meanwhile, pick leaves off of kale stems into a large bowl and roughly tear with hands; discard stems. Drizzle with 1 tablespoon of the oil, season with salt and pepper, and massage until well-coated in oil. Transfer to a foil-lined rimmed baking sheet and bake until wilted and crisp in some spots, about 7–10 minutes. Remove from oven and transfer to bowl with sweet potatoes.

In a medium bowl, whisk together shallot, maple syrup, mustard, vinegar, cinnamon, paprika, nutmeg, cloves, cayenne pepper, and brown sugar . Whisking constantly, drizzle in remaining 1/4 cup of the oil.  Season to taste with salt and pepper.

Add cranberries to bowl with sweet potatoes and kale,. Toss with half of dressing, taste, and add more dressing as desired. The dressed salad can be stored in the refrigerator for up to 5 days. Let it come to room temperature or briefly microwave until warm before serving.

Cinnamon Star Bread

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Hey guys.  So yeah… about this.

This is bread. Just cinnamon, sugar and bread. That’s it.

I know right? I’m not even going to make an attempt at humility with this one. Quite frankly, this is pretty awesome and I feel kinda awesome myself for having actually made it. I was excited after the second proof before the thing even went in the oven: it was already just so darn pretty.

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I’ve spoken before about my love for the Great British Bake Off/Baking Show. If you’re a fan of cooking & baking in general then I assume you’ve already seen it yourself–if not, you should as it’s a great show. In every episode there is a Show-stopper round, where the contestants have to take the subject of the week and use it to create a ‘showstopping’ work of art that is every bit as delicious to look at as it is to eat.

Rest assured, I will most certainly not be competing on a baking show at any point in time–however if strictly hypothetically speaking I did happen to compete on Bake Off, this Christmas star would almost DEFINITELY be my centerpiece for the showstopper round of Bread week.

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Number one: it’s GORGEOUS. Probably one of the prettiest things I’ve ever baked. Number two, it’s also deceptively simple to put together. No, but seriously: IT IS. I didn’t believe it at first glance either, but after reading the step-by-step illustrated walk-through on the King Arthur Flour website, I knew that this was something I could at least try to pull off for myself.

Plus, I couldn’t think of a better occasion for it than the 12 Days of Christmas series.

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I almost didn’t want to cut into this at all, but you guys should know that the recipe yields beautiful results both to look at and to eat. The bread bakes up soft and chewy and the cinnamon sugar gives it a subtle sweetness that makes it great for enjoying with coffee. I’m sure I also don’t have to point out the obvious; that if you were to take this into just about ANY breakroom, anywhere then it would most definitely disappear with all quickness. The twists on the star points make for easy tear-and-share portions and I assure you that there’s plenty to go around.

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I decided to keep things simple for my first go-around with the bread, but now that I see how easy it is to put together my mind is already formulating new renditions to give this. The cinnamon sugar can easily be substituted for a blend of chocolate & nuts. A layer of fruit spread. Nu-friggin-tella. I could also even possibly see a savory twist given to this where it’s layered with cheese and herbs. The possibilities here are endless and the results for this just can’t be beat. Because I like to share, I’ll be sharing my Christmas star with all of us showing up to this week’s Fiesta Friday #151–where it’s pretty crowded already I see. The more the merrier.

Well. Here we are again. We’ve reached yet another end to the 12 Days of Christmas series. Thanks to all of you who followed along with me. Hopefully it stirred up the baking elf in you and gave some inspiration to whip up some Christmas cheer in your own kitchens. Just as I have every day, I’ll include the links to all of the recipes in this year’s series below. Feel free to check them out if you haven’t already done so.

Have a very VERY Happy Holiday, you guys. Bless up.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

Day 6: Spiced Cookie Bark

Day 7: Demerara Sugar Buns

Day 8: Sugared Shortbread

Day 9: Hot Chocolate Marble Pound Cake

Day 10: Cranberry Scones

Day 11: Pebernodder Cookies

Day 12: Cinnamon Star Bread

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Cinnamon Star Bread

Recipe Courtesy of King Arthur Flour

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Ingredients

For Dough

  • 3/4 cup + 2 to 4 tablespoons lukewarm water
  • 2 cups all-purpose flour
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 2 teaspoons instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup nonfat dry milk
  • 1/4 cup potato flour or 1/2 cup instant mashed potato flakes

For Filling

  • 1 large egg, beaten
  • 1/3 cup cinnamon sugar (1/3 cup of white sugar mixed with 1 teaspoon of cinnamon)

 

Directions

In a medium size bowl combine the flour, nonfat dry milk, potato flour or instant potato flakes and salt. Set aside.

In the bowl of a standing mixer combine the water and yeast. Sprinkle the sugar on top. Allow to rest for about 10 minutes, until frothy.

Using the whisk attachment mix in the butter. Switch to the dough attachment and gradually fold in the flour mixture, kneading until a smooth dough forms, about 10-12 minutes. Place the dough in a greased bowl, cover with plastic wrap and a damp towel. Allow to rest for 1– 1 1/2 hours until doubled in size.

Cut dough into four equal pieces. Shape each piece into a ball, cover them and let rest ofr 15 minutes.

On a lightly floured work surface, roll out 1 piece of the dough into a 10 inch circle. Place this circle on a piece of parchment and brush with a thin coat of the beaten egg. Sprinkle about 1/3 of the cinnamon sugar mixture on top and use your fingers to lightly press into the dough, leaving 1/4 of the outer circle bare. Set the parchment nearby.

Take a second piece of the dough and repeat the process, placing on top of the completed cinnamon sugar disc. Repeat with the others, LEAVING THE TOP DISC BARE.

Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.

Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.

Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes. While the star is rising, preheat the oven to 400°F.

Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it’s nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.

Pebernodder Cookies

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So here’s my full disclosure on the subject of today’s post: it was my original intention to make Pebernodder cookies apart of 2015’s 12 Days of Christmas.  I first heard of them through this baking recipe card collection I had and because I thought they looked and sounded delicious, I decided to give it a whirl.

It didn’t work out very well.

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To this day, I have no idea what the heck was wrong with that stupid cookie dough. The problems started showing themselves with the very first test cookie. It spread too much. The edges were coming out weird. The consistency of the finished cookie wasn’t even close to what one should’ve been.

And Believe me, I tried everything I could to fix it. I altered how I rolled out and cut the dough. I froze the dough for a while. Baked it more. Baked it less. Changed the position in the oven. Nothing worked. It was just…off.

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I finally remembered the other batches of cookies I had to bake and decided to write the Pebernodder off as the L that I was just gonna have to take for that year’s Christmas baking. I binned the remaining failed dough (of which there was unfortunately quite a bit), shook off the irritation, and just kept it moving.

In the back of my mind however, I resolved that for the next go around in 2016, I was absolutely *going* to get it right.

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I should probably go into just what is ‘right’ for a Pebernodder for you guys, huh?

Well the word ‘Pebernodder’ is actually Danish for Pepper Nuts (I think so anyway. I also don’t speak a syllable of Danish, so don’t quote me on that one). They’re traditionally very tiny cookies strongly flavored with spices like cinnamon, cardamom, ginger, cloves and even pepper. Some variations use black pepper, while others even use the even more potent white pepper that give them an extra ‘kick’ that juuuuust toes the line between sweet and spicy.

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Aside from the combination of the spices, the main appeal of the cookie to me was the tiny, portable size. They just look like cookies that are meant to be piled in a big Christmas tin, wrapped in bow and presented as a gift or brought to an office party to share.  There’s plenty to go around with this batch, that much I can assure you.

Now remember, these are called Peppernuts for a reason. They’re supposed to be round and tiny so that they kinda resemble nuggets. So keeping that in mind, here are a few tips for handling this dough that should give you the results you want:

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The dough should be rolled into long and thin logs, then cut into very tiny pieces, like balls. Provided the dough is cold enough AND that you follow the tip of crinkling up the parchment paper, the cookies should have VERY minimal spreading. The tiny size of the cookies and high temperature of the oven also makes them bake very quickly despite the recipe yielding such a huge batch. You won’t be in the kitchen forever, promise.

Spice, spice and more spice: that’s the best way I can describe the taste of these. There’s just enough sugar to balance the bite of the spices. I know that other variations of these come out crisp, but my cookies came out rather soft and chewy–not that I’m complaining mind you. I heard nothing but praise from these and I’m very happy with my redo of the Pebernodder.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

Day 6: Spiced Cookie Bark

Day 7: Demerara Sugar Buns

Day 8: Sugared Shortbread

Day 9: Hot Chocolate Marble Pound Cake

Day 10: Cranberry Scones

Day 11: Pebernodder Cookies

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Pebernodder Cookies

Recipe Courtesy of Rikke Gryberg

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Ingredients

  • 1 1/10 cup butter, melted and cooled
  • 1 1/4 cup white sugar
  • 2/3 cup heavy cream
  • 4 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • A few shakes of black pepper (optional, use if you prefer a ‘bite’ to the cookie, leave out if you prefer it on the sweeter side)

Directions

In a medium bowl, use a fork to mix the flour, cinnamon, cardamom, ground ginger, nutmeg, cloves, baking soda, baking power, salt and pepper. Set aside.

In the bottom of a standing mixer bow, use the wire attachment (or a handheld mixer) to mix the butter, white sugar and heavy cream.

Add the dry ingredients to the wet ingredients, about 1/2 cup at a time. It should form a smooth dough. Separate into 4 portions and place in the freezer for about 10-15 minutes, until dough holds together firmly.

Take each individual portion and divide it into about 3 to 4 balls. Roll each ball into long strips/ropes, about 8-10 inches long. Place the ropes on a baking sheet and place the baking sheet in the freezer for another 10-15 minutes

Meanwhile, preheat the oven to 400 degrees Fahrenheit.

Take a sheet of parchment paper and crumple it up in your hands thoroughly. Smooth it back out onto a baking sheet. (Repeat this process for as many sheets of cookies you plan on baking. The ridges and bumps made in the paper will keep the cookies from spreading too much.)

Remove the cookie logs from the freezer. Using a bench scraper or a sharp knife, cut each log into little pieces, about 1/3 inch thick. You can line the logs up next to each other and cut them all at once if you wish to save time. Place each piece about 1 1/2 inches apart from each other on the sheet (these cookies don’t spread much, so don’t feel the need to place a lot of space between them)

Take one baking sheet and bake in the oven for 7-8 minutes until the cookies have just started to turn golden brown. Allow to cool on the baking sheet for about 60 seconds before removing to a wire rack to cool completely. Repeat with the rest of the dough, keeping what you’re not currently baking inside the freezer or the refrigerator so as not to let it get too soft (which will cause them to spread).

Note: No one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Cranberry Scones

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As the song goes, “Christmas is the time to say I love you”.

I’ve got a few different love languages, but as you can probably imagine, my primary one is through cooking and baking. I don’t do either for just anybody.

I don’t love just anybody. If I’m feeding you, I care about you. I like you a lot. You’re my peoples. (That or I’ve got an overabundance of food I want to get rid of. Or you’re paying me to do so; my ‘love’s’ for sale in that respect.)

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If I’m fluent in the love language of baking, then I’d say it’s a fluency in the ‘dialect’ of coffee shop pastries. There’s just always been something about the goodies in the big display cases of coffee shops that makes me excited.  Cinnamon rolls. Banana bread. Muffins. Donuts. Bagels. Coffee Cake. Cookies.

SCONES.

C’mon, how can all that buttery, sugary goodness NOT scream ‘I love you’ when you’re hungry and salivating?

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I’m convinced that there’s nobody who won’t feel loved if you feed them a scone. A good one anyway. I’ve heard some people say that they don’t care for/hate scones and immediately I know that they’ve just never had one that was made right. Made with love.

I feel sorry for them–because everyone deserves one of those.

More specifically…one of these.

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I had some leftover cranberries chilling in my refrigerator and I didn’t want them to go to waste. I figured that cranberries were a nice ingredient to complement both the Christmas season and the theme of the series we’re in.

I also just felt like making scones; it’s been a while since I have, about a year and a half I think, and as far as I’m concerned that’s just far too long to go without.

Making a good scone is very similar to making a good biscuit; how you treat the butter and handle the dough is going to determine the success or failure of just about the entire result. So, a couple things:

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I’ve said it before and I’ll say it once more: freezing your butter ahead of time is the best decision you can make. The colder the butter is, the more flaky the scone will be. Having said that, I’ve found that the best way to ‘cut’ it into the dough is to use the large holes on a box grater. The pieces will be just the right size and they’ll distribute far more evenly into the flour that way than they would if you just cut the stick of butter into cubes with a knife.

I’m wary of using cups or biscuit cutters to cut my scones (and biscuits). Supposedly so long as you don’t twist when you press down, it doesn’t affect the layering, but I’ve never found that to be the case. For some reason, it always hinders the rise for me. So, I always just default to using my bench scraper to cut the dough into squares or wedges. Works every time.

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Finally, just before I bake I will always let my cut scones (and biscuits) chill out in the freezer for about 20 minutes. I can’t remember where I read it or the scientific explanation, but this also helps the finished product expand and rise higher. So don’t skip that step if you can help it.

Following all of the above tips will get yo these: and don’t they just look delectable? Buttery, flakey dough with plentyof layers. Sweet and tart fruit throughout. Crunchy sugary goodness sprinkled on top. The Christmas “I love you.” that you’ve been craving all year.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

Day 6: Spiced Cookie Bark

Day 7: Demerara Sugar Buns

Day 8: Sugared Shortbread

Day 9: Hot Chocolate Marble Pound Cake

Day 10: Cranberry Scones

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Cranberry Scones

Recipe Courtesy of The Kitchn

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Ingredients

  • 1 1/2 cups fresh cranberries
  • 1/3 cup light brown sugar
  • 1 small orange or clementine, zested
  • 2 1/4 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons chilled unsalted butter, cut into small pieces
  • 1/3 cup to 1/2 cup milk
  • Turbinado sugar, for sprinkling, optional

Directions

Heat the oven to 350°F and prepare a baking sheet by lining with parchment or lightly spraying with spray oil.

In the bowl of a food processor, whiz the cranberries with the brown sugar and orange zest until lightly chopped. Remove to a separate large bowl. Back in the food processor, whiz the flour, baking powder, and salt. Cut the chilled butter into small pieces and pulse with the flour in the processor just until roughly crumbled.

Mix the flour and butter mixture with the cranberries in their bowl. Add the milk and stir just until the dough comes together; it’s fine if there is still crumbly flour.

Sprinkle the countertop or a board with flour, and dump the dough out on it. Cut out rounds using a biscuit cutter or glass, or pat into a thick circle and cut into wedges.

Sprinkle the scone tops with the turbinado sugar. Freeze for 25 minutes.

Bake for 20 to 25 minutes or until just golden. Serve warm.

Hot Chocolate Marble Pound Cake

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So, in my Dulce de Leche Hot Chocolate post, I think I may have been a little harsh in my critique of the ‘just add water’ hot cocoa mix as an ingredient. I may have given you the impression that I think it completely useless and something to avoided at all times.

Not so. Not at all.

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Do I prefer to have my hot chocolate straight from real melted chocolate and milk: yes.  Do I still think the sky blue colored name brand hot chocolate with the ‘Sound of Music’ inspired mascot is nasty and should be avoided at all costs? Absolutely.

However, there’s a time and place for everything, and this absolutely extends to hot cocoa mix–especially when it comes to my favorite of activities: baking. There are still other name brands that I think produce perfectly fine powdered cocoa mixes, both for drinking and baking.

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….You guys DID know you could bake with hot cocoa mix with great results right? You totally can. You just have to make sure that (just like with booe) you pick and use a product that you would want to drink all on its own….which is exactly why I stand by my assertion that the Alps Girl hot chocolate should be avoided at all costs. It’s crap and I don’t think it would translate well in this recipe; stay away from it.

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At this time of year, I’ve seen the Land O’ Lakes gift baskets floating around with the HUGE variety of hot chocolate mixes. I’ve had several of those before and I think they’re pretty tasty all on their own and would be just fine to use. I opted used Nestle Abuelita Mexican Hot Chocolate mix in this recipe, as personally I prefer the flavors of Mexican hot chocolate to regular. Plus, the mix produces pretty tasty hot cocoa all on it’s own. If you have another gourmet brand of hot chocolate you want to use, have at it. Like I said: just make it something you’d want to drink.

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I’ve only made marble cake once before and to be honest, it wasn’t very successful. The marbling effect didn’t work out the way I wanted to and it ended up sinking to the bottom of the pan so that it wasn’t pretty and…yeah. Just a bad kitchen memory. But as the saying goes: if at first you don’t succeed, try try again.

I gotta say, I think my second attempt at marble cake came out not just pretty, but pretty damn tasty too if I may say so myself. What’s more, it’s pretty easy to do.

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Pound cake is the perfect vehicle for a marble cake because everyone loves a pound cake all on its own anyway. Once you take a standard vanilla pound cake batter and swirl it with a Mexican Hot Chocolate flavored one, you’re really just improving on a classic dessert that you’d be hard pressed to find someone who isn’t going to want a slice.

I included a recipe for the pretty icing drizzle, but I would ALSO highly recommend eating this with a scoop of vanilla ice cream with chocolate drizzled on top. Or, a scoop of chocolate ice cream with MORE chocolate drizzled on top for you chocaholics.

Oh! And maybe even eating a slice with a warm cup of hot cocoa on the side. Heh. See what I did there?

Happy Fiesta Friday #150, co-hosted this week by Caroline @ Caroline’s Cooking and Tânia @ Iwanttobeacook.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

Day 6: Spiced Cookie Bark

Day 7: Demerara Sugar Buns

Day 8: Sugared Shortbread

Day 9: Hot Chocolate Marble Pound Cake

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Hot Chocolate Marble Pound Cake

Recipe Adapted from Food Network

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Ingredients

  • 2 sticks (16 tablespoons) unsalted butter at room temperature
  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs at room temperature
  • 2 tablespoons sour cream (you can substitute buttermilk if you don’t have the sour cream; it’ll be fine)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sugar
  • 1/2 cup hot chocolate or cocoa mix (I used Nestle Abuelita Authentic Mexican Hot Chocolate Drink Mix)

For Icing

  • 1 cup powdered sugar
  • Milk
  • About 2 tablespoons melted chocolate chips
  • Sprinkles (optional)

 

Directions

Preheat the oven to 325 degrees. Spray a 9 x 5 inch loaf pan with non-stick cooking spray.

In a medium bowl combine the flour and salt together and set aside. In a small bowl whisk together the eggs, sour cream or milk and vanilla extract and set aside.

In the bowl of a standing mixer and using the wire attachment (or you can use a handheld mixer), cream together the butter and the sugar until light and fluffy. Alternately add in the flour (about 1/3 a cup at a time) and the egg mixture, starting and ending with the flour until just combined; don’t overmix.

Transfer about 1/3 of the batter to the small bowl you mixed the eggs/sour cream or milk in. Stir in the hot chocolate mix.

Take the greased loaf pan and spoon in a layer of the vanilla batter, using the butt end of the spoon or a rubber spatula to smooth it out to all four corners. Take about three rounded tablespoons of the chocolate batter and dollop it on top of the vanilla. Use the pointed end of the knife to swirl the chocolate batter into the vanilla. Repeat, spooning another layer of vanilla batter on top followed by 3 more dollops of chocolate. When you’ve used all the batter, insert the knife down to the bottom of the pan and give it a few more swirls; not too many or you’ll ruin the marble effect.

Give the pan 2 or 3 taps on the counter, place on a baking sheet and bake for 90 minutes, or until a knife inserted in the center of the cake comes out clean and the inner temp of the cake reaches 195-200 degrees Fahrenheit.

Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

For the icing: Place the powdered sugar in a small bowl and add enough milk to make a thick icing, 1 tablespoon at a time. Using the tines of a fork, drizzle it on top of the cooled cake. Take the leftover frosting and stir in the melted chocolate chips. Once the white icing has cooled, take the chocolate icing and drizzle a second layer of icing on top of that. Top with sprinkles if desired. Allow icing to set before cutting and serving, about 30-45 minutes.

Sugared Shortbread

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Good things don’t always have to come in big packages. Baking doesn’t have to be a long, drawn out process to yield delicious, worthwhile packages. Christmas treats shouldn’t have to always take you a few days to crank out of the kitchen.

And this is coming from someone who will dedicate entire weekends to her baking endeavors if the recipe so calls for it.

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If you’re sitting down at the moment and thinking, “Boy, I’d really love to have a really yummy Christmas cookie right about now but I sure don’t feel like spending a bunch of time in the kitchen.”, then rest easy. There is indeed a solution to this problem.

The solution is shortbread. Sugared Shortbread to be exact.

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I really don’t know how I’ve been baking for as long as I have and *just* now got around to baking shortbread but I suppose Christmas is as good a time as any to start. This recipe is so easy, there really was no excuse for me to try and hide behind anymore. From the time I made the decision to take a stab at the shortbread to mixing the ingredients, baking, then finish was really no more than one hour, TOPS.

It was just SO simple. And the results.

I was skeptical that a cookie with so few and ‘standard’ ingredients could be something worth writing home about at all. But fortunately,even skeptics like me get proven wrong at times. I don’t know what it is about the combination of these few, simple ingredients, but they create a cookie that is really, really REALLY addictive.

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The smell as it’s baking is…wow. I was excited before I even took it out of the oven. Does it *need* the extra sprinkling of sugar on top? Not necessarily. On it’s own, it’s a pretty darn tasty stick of buttery shortbread, but the added sugar does give it that extra sweetness and an added crunchy texture on top. The texture of the shortbread itself is sandy and tender; think a thick sandie cookie that melts in your mouth. Because I prefer the flavor, I used two teaspoons of vanilla extract but this shortbread is so versatile that I could easily see using ANY other extract with excellent results: lemon, lime, coconut, anise, almond, orange. If you wanted to add in citrus zest, that too would be awesome.

Bottom line, if you’ve got about 10 minutes to spare, then you should whip together this shortbread. It’s a perfect bite of Christmas cheer if ever I took one–and I took several.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

Day 6: Spiced Cookie Bark

Day 7: Demerara Sugar Buns

Day 8: Sugared Shortbread

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Sugared Shortbread

Recipe Adapted from New York Times

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Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup rice flour*
  • 1/2 cup sugar, and more as needed
  • 1/2 teaspoon salt
  • 16 tablespoons unsalted butter (2 sticks), melted and cooled
  • 2 teaspoons vanilla extract

*You can make your own rice flour by pulverizing plain long grain rice in a high power blender  (like a Ninja or Nutribullet) on the highest setting until grains are very fine and powdery.

Directions

Preheat oven to 350 degrees. Line an 8 or 9 inch square pan with parchment paper.

Whisk the dry ingredients (flours, sugar and salt) together with a fork or wire whisk. Pour in the melted butter and vanilla extract. Stir together until evenly combined.

Press into the bottom of the pan evenly with your hands or  rubber spatula. Bake for 40 minutes. Remove from the pan and sprinkle with a thin layer of sugar. Bake for 5 more minutes.

Using a bench scraper or a knife, cut shortbread into slices while still warm and sprinkle more sugar on top if desired. Allow to cool completely.

Demerara Sugar Buns

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Everyone knows that little kids love to wake up bright and early on Christmas morning so that they can dive right into the presents, while the adults just wish they could sleep in, am I right?

Well…what if I’m not?

What if there were something that would make us grown-ups want to get right out of bed early on Christmas morning and come clambering down the steps like excited rugrats too?

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If there’s anything that can do it, I’d say it be food. And in the personal case of THIS adult, (short of, I don’t know loan forgiveness or a winning Powerball lottery ticket) then I’d think more specifically, it would be the smell and anticipation of a good Christmas breakfast.

I’ve had some of the shortest sleeps of my life the night before I know I’m going to eat good the next day. At times, it really can be like being a little kid struggling to go to sleep on Christmas Eve. I’ve put roasts in the slow cooker late at night, then absolutely woken up bright and early the next morning, rushed into the kitchen and lifted the lid just because the smells coming out of it were too tantalizing to leave alone and I had to see/taste the results.

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Baked goods are a major Achilles Heel of mine. Always have been. Rich, buttery doughs that are slathered in thick icing/glaze or sugar make me salivate at the mouth and weak at the knees (not to mention chunky in the derriere, but let’s just focus on positives here, shall we?)

The smell of them is a very close second to the taste. To me, the smell of baking pastries is just how you’d imagine Christmas morning would smell if you could capture it inside an air freshener. It makes me kinda curious as to why no one’s gotten on that yet; surely some company out there must be able to do better than those sugar cookie flavored candles that really just  act as triggers for your gag reflex.

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You know what smell would make an *awesome* holiday candle?

Demerara Sugar Buns.

Come on: doesn’t it just sound like it belongs on a candle label? (Either that, or used as the stage name of a Burlesque dancer.)

The presents underneath the tree are always going to be what gets the kids out of bed–but I promise one thing and it’s that the smell of these buns baking in your oven will prooooobably be enough to make the adults curious enough to at least wake up and call out what’s for breakfast. It’s just…glorious, you guys.

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The dough is both all purpose and whole wheat based, which gives it a faint nuttiness that pairs very well with the nutmeg that I added to give it an earthy spice. For shaping, I couldn’t make my mind up between wreaths and spirals, so I did both. The spirals proofed and baked prettier than the wreaths and in the future I’d probably just stick to the spirals, but you can shape these into whatsoever shape your heart desires; heck, you could even just leave them as simple balls of dough if you’d like. It won’t affect the taste, promise.

Aside from it’s awesome flavor, you can probably guess that the best part of biting in one of these babies is that crunchy layer of demerara sugar that sprinkled on top. Because it’s sprinkled on before baking, it also becomes caramelized in the oven, giving an even richer, sweeter flavor to the buns overall.

I know I don’t need to state the obvious, but I will anyway: these are delicious. Slice one in half when piping hot, slather with butter and jam and you’ll swear it’s a Christmas miracle.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

Day 6: Spiced Cookie Bark

Day 7: Demerara Sugar Buns

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Demerara Sugar Buns

Recipe Adapted from Bon Appetit

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Ingredients

  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 2/3 cup whole milk, warmed
  • 3 tablespoons pure maple syrup
  • 2 large eggs, room temperature
  • ¾ teaspoon kosher salt
  • 1 cup whole wheat flour
  • 2 ¾ cups all-purpose flour, plus more
  • 6 tablespoons unsalted butter, room temperature, cut into 1-inch pieces, plus melted for brushing (about 4 tablespoons)
  • 1/3 cup plus 1 teaspoon granulated sugar, divided (plus more for sprinkling)
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup Demerara sugar, plus more

 

Directions

Whisk yeast, milk, and maple syrup in the bowl of a stand mixer just to combine. Sprinkle the 1 teaspoon of white sugar on top then let sit until foamy, about 10 minutes.

Whisk in eggs and the 6 tablespoons of butter.

In a small bowl, combine the salt, whole wheat flour, 2¾ cups all-purpose flour, and nutmeg.

Gradually add the flour mixture to the mixer and mix on low speed with dough hook until a shaggy dough forms. Increase speed to medium and mix until dough comes together into a smooth ball and pulls away from the sides of bowl, 10–12 minutes.

Place dough in a buttered large bowl and cover. Let sit in a warm spot until doubled in size, 1–1½ hours.  Meanwhile in a small bowl combine the 1/3 cup of demerara sugar with the 1/3 cup white sugar in a small bowl. Punch down dough and turn out onto a lightly floured surface; divide into 3 pieces. Working with 1 piece at a time and keeping the other pieces covered in plastic wrap, roll out dough into about a 12 x 8″ rectangle. Sprinkle with one-third of sugar mixture and cut crosswise into 4 pieces (you should have four 8 x 3″ rectangles). Roll up each piece to make a long rope; squeeze ends gently and pinch along seam to seal. Tug rope to stretch so it’s about 10″ long. From here, either roll the ropes up into coils (like you would a spring), or shape into wreaths (there are MANY tutorials online that will show you how to do this).

Gently transfer buns to a baking sheet lined with parchment paper. Cover with plastic wrap & a damp towel and allow to rise in a warm place until doubled in size, about another 60 minutes.

Preheat oven to 400 degrees Fahrenheit. Take the 4 tablespoons of melted butter and brush over the proofed buns. Sprinkle with more Demerara sugar. Bake for 12-20 minutes until buns are golden brown and the sugar on top has started to caramelize. Allow to cool for about 10-12 minutes. Serve with butter & jam.

 

Spiced Cookie Bark

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Do you have folks in your life who are really tough to Christmas shop for?

I’m sure you do. Heck, maybe you’re even one of those people.

Let me just make a simple recommendation for you from my experience and observations as a cook, baker & blogger: give food. I mean it. If yo really don’t know what material present to buy someone, scrap the idea entirely and just give them food. Think about it for a second:

Food is your fail-safe. A guaranteed winner. There’s plenty of options, it’s customizable to whatever favorites your intended has, and it also doesn’t have to be an expensive gift–especially if you’re willing to cook or bake it yourself.

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I’ve found that when it comes to Christmas goodies, people are EXTREMELY easy to please. Cookies. Pie. Cake. Brownies. Candy. Bread. As long as it’s tasty and appealing to the eye, there isn’t much that’s going to be turned down.

(I still haven’t met a fruit cake that’s palatable, but hey, maybe someday.)

If your gift-giving is going to be limited to your near vicinity, then you’ve got a lot of options for baking. However, if you’re planning on sending long distance then you’re gonna have to be willing to make a few conscientious decisions as to what you’re baking and sending just for practicality’s sake. It’s possible to mail just about anything, but that doesn’t make it convenient or cheap–not to mention the fact that you’ve got to ensure it’ll get to where it’s going in one piece.

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Today’s recipe would be a perfect one for gift-giving and shipping in the mail for a couple reasons: first, it doesn’t need to be refrigerated or kept cool. It doesn’t go stale. Second, you won’t have to have the same concern about cracking and breaking the goods in rough transit, because this stuff is already supposed to be broken into shards.

Looks better that way anyway.

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I took my first foray into the bark making field two years ago for the Christmas series with this Graham Cracker Toffee Bark. It wasn’t just extremely easy to make, it also tasted glorious. I knew that I would want to give it another go sometime; albeit it with more variety to the recipe. What makes this one different is that instead of using graham crackers as your base that you pour hot sugar over, this recipe makes the cookie itself. The dough is flavored with vanilla, cinnamon and nutmeg, then spread nice and thin in a sheet pan then baked in the oven until it browns and essentially caramelizes itself and takes on a crunchy toffee flavor and texture.

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After that, all that’s left to do is drizzle it with some icing and melted chocolate, pop it into the freezer, then started smashing it apart, peanut-brittle style.

BAM. You’ve got a tray full of goodies that would make the very pickiest of people to shop for, extremely happy. If you wanted to group them into individual treat bags for a crows, I would even include this recipe written or typed onto a little card attached to it. It’s pretty simple and it’s always a great idea to pass Christmas cheer like this along, don’t you think?

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

Day 6: Spiced Cookie Bark

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Spiced Cookie Bark

Recipe Courtesy of Land O Lakes

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Ingredients

  • 2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cup white sugar
  • 1 cup (2 sticks) butter, melted
  • 2 teaspoon vanilla extract

Spiced Sugar Topping

  • 3 tablespoons coarse sugar (like turbinado or demerara)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Drizzle

  • 2 tablespoons semi sweet or dark chocolate chips
  • 2 tablespoons white chocolate chips
  • Christmas colored Sprinkles, optional

 

Directions

Preheat oven to 375 degrees Fahrenheit. Line a 15 x 10 x 1 inch baking pan wit aluminum foil, making sure the foil extends over the ends, about 1/2 inch. Spray thoroughly with non-stick cooking spray.

Combine the flour, baking powder, cinnamon, salt, and nutmeg together in a medium size bowl. Set aside.

Combine sugar, melted butter and vanilla extract together in a large bowl. Fold the dry ingredient mixture into the wet, using a fork to begin with. Once it starts to come together into a solid mass, switch to your hands.

Dump the dough out into the prepared pan and use your fingers or a rubber spatula to press it into an even layer.

Combine all of the spiced sugar topping ingredients together, then sprinkle on top of dough.

Bake for 10-12 minutes, until the edges are light golden brown. Cool in pan for 5 minutes, then using the foil to gently lift out of the pan and onto a wire cooling rack. Allow to cool completely.

Melt the dark chocolate and white chocolate chips in separate bowls. Using the tines of a fork, drizzle on top of cookie bark alternately. Sprinkle the Christmas sprinkles on top. Place in the freezer for about 20 minutes to allow chocolate to set.

Break bark into pieces with a knife or bench scraper. Store in an air-tight container.

Almond Stamped Cookies

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It was around this time last year that I really started getting into making stamped/imprinted cookies. My first try was with the Cardamom Wafers I made for the series two years ago. I liked the results and knew I wanted to keep experimenting with the method. It’s a far less laborious alternative to making your Christmas cookies pretty, especially for someone who isn’t that artfully inclined like yours truly. I’m so totally not the type that can take a tube of colored gel or icing and pipe on elaborate designs. Not at all. The extent of my cookie decorating skills is to spread icing on top, then drop some sprinkles on top and call it a day. With cookie stamps, all you do is press a tool into the dough, and the work is practically done for you.

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Probably the best, most extreme form of stamp/imprint cookies is the Springerle cookie. It’s a thick German-based cookie dough that is imprinted using VERY intricate, beautiful wood molds, then left out for the dough to be able to ‘dry’ for hours before being baked. I first heard about them last fall and after hunting down two springerle molds of my own, made my first attempt in the first post of the 12 Days of Christmas series for 2015. The results blew me away. If you treat that dough right, give it enough time to dry out and bake gently, it’ll result in a cookie that impresses everyone.

Thing about Springerle is, the hand-carved wood molds used to make them don’t come cheap. I’d love to get my hands on some more but at $40-$60 a pop (and depending on the size and intricacy of the mold, possibly even more than that), buying more has taken a far back seat to my financial priorities.

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The good news is, making beautiful stamped/imprinted cookies doesn’t have to be a pricey process. There are plenty of molds that although made out of plastic, still feature intricate designs. The Cardamom print wafers and these Speculaas cookies were both made with a set of plastic cookie stamps from my grandmother’s 30+ year old Christmas baking collection and they made some of the prettiest cookies to come out of my kitchen. After multiple recipes, different doughs and using different kinds of molds, I think I can say pretty confidently that the real secret to making printed cookies lies in how you treat the dough, not so much the mold itself.

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The most important tip I can give with imprinted cookies is this: you’ve gotta chill the dough. THOROUGHLY. I mean, to the point where they’re almost rock solid. With the exception of Springerle that become rock hard by themselves in the regular open air, I’ve put every other standard cookie dough I’m stamping/imprinting not in the refrigerator but in the actual freezer for a minimum of half an hour before I bake it. It does sometimes result in me needing to bake them a tad bit longer than the recipe states, (although not that much), but it’s the coldness of the dough when it goes in that will preserve the intricacy of the design from the stamp or mold, regardless of what kind you’re using. If the butter or other fat in the dough is too warm, it expands during baking, causing the cookies to spread, which will blur the design. If the butter is frozen when it goes into the hot oven, it has less time to expand: got it?

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These cookies from today’s recipe are my latest attempt at imprinting. Aren’t they pretty? As I said, you don’t have to go expensive to get pretty cookies. The stamps I used for these came from Target and they came in a set of three for $20.00. (See here if you’re interested). They’re *really* nice, quality stamps too. Like most bakeware, they came with a recipe with which to try them out and since it looked like the dough came together in a matter of minutes, I figured what the heck and tried it out for myself.

These have a no frills, simple flavor profile which I think is appropriate for a print cookie: think along the lines of that trademark almond flavor that reminds you of the thick cookies you can get from bakeries. Because the dough uses powdered sugar rather than regular white, the crumb of the cookies is much finer and delicate. It melts in your mouth, and it’s just divine. As I said, the making of the dough is really simple, the most crucial step is how you treat the dough after stamping/imprinting.

Just remember: freezer, not fridge. Long time. Solid dough. Less spreading. Sharper design. You can do this. What’s more you *should*.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

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Almond Stamped Cookies

Recipe Courtesy of Nordic Ware

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Ingredients

  • 3/4 cup butter, softened
  • 1 cup powdered sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2 1/2 cups flour, plus more for flouring
  • 1/2 teaspoon salt

Special Equipment: Nordic Ware Cookie Stamps, or any other cookie stamps, cutters you want to use

 

Directions

In a small bowl, use a fork to mix together the flour and salt.

In a large bowl, use the whisk attachment or a handheld mixer to cream together the butter and powdered sugar until light and fluffy.

Add the egg and almond extract. Gradually add in the flour in about 1/2 cup increments until the dough comes together.

Shape dough into balls, using about 1/8 cup or 2 tablespoons for each cookie. Place onto a baking sheet lined with parchment paper. Using your hand, press each dough ball to form a disk about 1/4 inch thick.

Dip your cookie stamps into flour, then lightly tap them to free excess. Firmly press the stamp into the cookie disk until dough reaches the edges of the stamp. Remove carefully and repeat with the remaining dough balls, flouring stamps before each use to prevent them from sticking to the dough.

Freeze the cookies for about 35-40 minutes to allow to firm up. (This will help protect the design and keep them from spreading in the oven)

Preheat oven to 350 degrees Fahrenheit. Remove cookies from freezer and bake for 12-14 minutes, until just beginning to brown on edges. Allow to set for about 1-2 minutes on baking sheet before removing to wire racks to cool completely.

 Note: No one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Dulce de Leche Hot Chocolate

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I don’t drink hot chocolate very often, but when I do, there are a few must haves that I want in it:

It MUST be chock full of chocolatey flavor. Say no, never and not on my watch to that thin, liquidy crap from a mix that tastes like a bad weight loss shake. I want to feel like I’m drinking a melted Hershey bar, which brings me to the next important element: texture.

A good hot chocolate to me is one that is slightly thick and more robust than say, coffee in its liquidity. I’m not saying it should have necessarily stew consistency, but it should be thick enough to leave a filmy residue on the back of the spoon after you stir it. If your hot cocoa is thin and broth-like…meh. It’s a no from me dawg.

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Thirdly: I want, no I NEED to have a crap load of elements on top. You can’t just stop at the hot chocolate itself. Why? Because a good Christmas tree is nothing without it’s trimmings. You gotta bedazzle that sucka, guys. I’m talking marshmallows, caramel, chocolate syrup, whipped cream, sprinkles, crushed peppermint candy, cookie crumbs. Show your taste buds that you mean business and give it the works.

Or else, what is even the point?

For today’s recipe, I can assure you: I did not hold back. I went hard.

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This hot chocolate really does have it all. It starts with a milk base that is melted down with semi-sweet chocolate. I recommend you use good chocolate here. Hersheys bars will work fine, as will Nestle semi-sweet chocolate chips or chunks but if you can use Ghiradelli, Godiva or Dove chocolate that I think would work even better. I even think that using dark chocolate or chocolate flavored with chili powder would be awesome, just to give it another level of flavor.

So help me God, if you go and use some chalky generic store brand chocolate chips I will hunt you down, find you and shake you silly.

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You can of course make your own Dulce de Leche by either boiling or baking a single can of sweetened condensed milk, but if you can just get the pre-made Nestle one that comes in a can and is located in the Hispanic/Latino foods aisle of the grocery store,please just go with that. Less work. You can also use less of it in the cocoa if you prefer yours on the less sweet side.

Now, make sure you’ve got all the garnishments on deck once the hot chocolate is made. It’s your customizable world here, but I used whipped cream, chocolate sauce, more melted dulce de leche that I had left over from the can and Christmas nonpareil sprinkles. Also (because I just don’t know how to quit) I dipped the rims of my mugs in hot chocolate, then pressed them into a dish of crushed gingersnap cookie crumbs, then let them chill in the freezer for about 40 minutes. That way, with every sip of hot chocolate, there’s also the added texture and flavor of the spicy gingersnap sliding down your throat. I realize this is extra, but what can I say? I be’s that way sometimes.

Happy Fiesta Friday #149, (cohosted this week by Judi @ cookingwithauntjuju and Sandhya @ Indfused) where I’m linking this post.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

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Dulce de Leche Hot Chocolate

Recipe Courtesy of Food Network Magazine

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Ingredients

  • 2 1/2 cups milk
  • 2 ounces of semi sweet chocolate, chopped, plus more for drizzling
  • 1 cup dulce de leche, plus more for drizzling
  • 1 teaspoon ground cinnamon, or 1 cinnamon stick broken in half
  • Whipped cream for topping
  • Sprinkles for topping, optional

 

Directions

In a medium saucepan, bring the milk to a low simmer over medium low heat.

Add the chocolate, dulce de leche and cinnamon. Cook and stir until the chocolate and caramel has melted into the milk and mixture is smooth, about 3-5 minutes.

Pour into mugs and top with whipped cream, additional chocolate and caramel and sprinkles.

(Mixture will thicken as it cools, just add additional milk to thin out if desired.)