The month of February has a few important events to celebrate. In the United States, one such event is Presidents’ Day, which this year will be observed on Monday, February 20. Presidents’ Day honors both George Washington and Abraham Lincoln, two influential presidents who were born in February.
Some may recall a legend about George Washington and a cherry tree, as it’s one of the most popular tales tied to the nation’s first president.
The original story has a young George receiving a hatchet as a gift when he is six years old. Young George ends up using it to cut into his father’s cherry tree. After discovering the damage, George’s father confronts him. Rather than lie, George admits to his wrongdoing. George’s father commends him for his honesty, indicating that honesty has more value than a cherry tree.
While no one is suggesting to cut down a cherry tree this month in honor of George Washington, the value of this tale and lesson can be celebrated symbolically with this tasty recipe for “Fresh Bing Cherry Upside-Down Cake” courtesy of The California Cherry Board.
1⁄4 fresh pineapple, peeled, cored and cut into 1/2-inch chunks (you will need 8-10)
Cake:
1⁄2 cup (1 cube) unsalted butter, softened
3⁄4 cup sugar
2 eggs
2 teaspoons vanilla
11⁄2 cups flour
2teaspoons baking powder
1⁄4 teaspoon salt
2⁄3 cup whole milk
Whipped cream topping (optional)
DIRECTIONS:
Preheat oven to 350 F. Lightly butter or spray with non-stick spray, a 9-inch standard round cake pan.
For the fruit layer, melt the butter in a wide skillet, add the sugar, and stir until it is melted and begins to bubble. Whisk in the pineapple juice, stirring until smooth. Pour this mixture into the bottom of the prepared pan.
In the bottom of the prepared cake pan, arrange the cherries cut side down in a circle, pressing down lightly to adhere. Add a second circle of cherries inside of the first ring. Place pineapple chunks in a circle inside of the cherry rings and another circle of pineapple chunks, if there is room. Place a cherry half (or halves) to fill in the center of the cake.
For the cake, beat the butter with the sugar until fluffy. Beat in the eggs, one at a time, and the vanilla until smooth. Mix the flour with the baking powder and salt. Add the flour alternately with the milk, mixing until just combined. Pour batter over fruit and spread evenly.
Bake for 40 to 45 minutes until golden brown, and a toothpick inserted in the center comes out clean. Let stand 5 minutes and invert onto a sheet pan. Drizzle any lingering caramel over top. Cut into slices and serve topped with whipped cream, if desired.
In honor of National Carrot Cake Day, Feb. 3, here is a traditional take on the timeless treat using everyday ingredients. This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting. Then try this cream cheese bar recipe that combines the spiced sweetness of traditional carrot cake with creamy, smooth cheesecake for an irresistible dessert.
Traditional Carrot Cake
Traditional Carrot Cake
YIELD: Makes 10 to 12 servings
INGREDIENTS:
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 cup vegetable oil
1 1/4 cups sugar
3 eggs
1 1/2 cups carrots, shredded
1 cup crushed pineapple with juice
2/3 cup walnuts
Frosting:
2 packages (8 ounces each) cream cheese
3/4 cup butter, softened
1 teaspoon vanilla extract
5 1/2 cups powdered sugar
DIRECTIONS:
Heat oven to 350 F. In large bowl, sift flour, baking soda, salt, cinnamon and baking powder. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple. Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.
Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.
To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth. Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.
Carrot Cake Swirled Cream Cheese Bars
Carrot Cake Swirled Cream Cheese Bars
YIELD: Makes 24 bars
INGREDIENTS:
1 cup plus 2 tablespoons flour, divided
2 cups sugar, divided
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup vegetable oil
4 eggs, divided
2 teaspoons vanilla extract
1 1/2 cups finely grated carrots
3 packages (8 ounces each) cream cheese, softened
1/4 cup milk
1 teaspoon lemon extract
DIRECTIONS:
Preheat oven to 325°F. Mix 1 cup each of flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13×9-inch baking pan. Reserve remaining batter. Set aside.
Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.
Drop spoonfuls of cream cheese mixture and reserved carrot cake batter, alternately, over carrot cake batter in pan. Cut through several times with knife for marble effect.
Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
Sometimes when your inner chocolate lover comes out, it’s time for a chocolate cookie. The following recipe for “Flourless Chocolate Cookies” from Danielle Rye’s “Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion” (Rock Point) offers the added benefit of being flourless. That means that even those with gluten allergies or intolerances can indulge.
What if you could replicate the taste of hot chocolate in a cookie? That’s just what happens with the next recipe for “Hot Chocolate Cookies” courtesy of creator Rachel Perry and American Lifestyle magazine. Enjoy them on their own, or paired with a mug of hot cocoa.
Flourless Chocolate Cookies
Flourless chocolate cookies
YIELD: Makes 24 to 36 cookies
INGREDIENTS:
3 cups powdered sugar
3⁄4 natural unsweetened cocoa powder
1⁄2 teaspoon espresso powder (optional)
1⁄4 teaspoon salt
2 large egg whites, at room temperature
1 large egg, at room temperature
11⁄2 teaspoons pure vanilla extract
DIRECTIONS:
Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a large mixing bowl, sift the powdered sugar and unsweetened cocoa powder together, then whisk in the instant espresso powder (if using) and salt until well combined. Set aside.
In a separate mixing bowl, whisk together the egg whites, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients, and stir until the mixture is fully combined and smooth.
Using a 1-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake for 11 to 14 minutes, or until the tops of the cookies are set. Remove from the oven, and allow the cookies to cool completely on the baking sheets. Store the cookies in an airtight container at room temperature for up to 5 days.
Hot Chocolate Cookies
Hot Chocolate Cookies
YIELD: Makes 24 cookies
INGREDIENTS:
1⁄2 cup butter
1 12-ounce bag semisweet chocolate chips
11⁄4 cup light brown sugar
3 large eggs
2 teaspoons vanilla extract
1⁄4 cup unsweetened cocoa powder
11⁄2 cups all-purpose flour
11⁄2 teaspoons baking powder
1⁄4 teaspoon salt
8 ounces semisweet baking chocolate, cut into 1-inch pieces
12 large marshmallows, sliced in half
DIRECTIONS:
Place the butter and chocolate chips in a microwave-safe bowl, and heat on high for 1 minute. Stir, and then heat for 30 seconds; repeat until chocolate is melted. Beat the brown sugar, eggs, and vanilla extract together on medium speed, and then blend in the chocolate mixture. Add the cocoa powder, flour, baking powder, and salt, and mix on low until combined. Cover bowl with plastic wrap, and refrigerate for 2 hours.
Preheat oven to 325 F. Line two cookie sheets with parchment paper. Scoop 12 tablespoons of dough onto each cookie sheet. Bake for 12 minutes, remove from oven, and top each cookie with 1 piece of chocolate and 1 piece of marshmallow. Bake for another 4 minutes, and let cool for 5 minutes before placing on wire racks to cool completely.
Integrating more seafood into your diet can be a delicious and nutritious way to improve your health. Salmon, in particular, is good for your heart and provides a variety of nutrients that help keep your body functioning. It is also very delicious.
Teriyaki-Glazed Salmon withStir-Fried Vegetables
Recipe courtesy of the National Heart, Lung, and Blood Institute
Teriyaki-Glazed Salmon with Stir-Fried Vegetables
YIELD: Makes 4 servings
INGREDIENTS:
Salmon:
2 tablespoons light teriyaki sauce
1/4 cup mirin or sweet rice wine
2 tablespoons rice vinegar
2 tablespoons scallions, rinsed and minced
1 1/2 tablespoons ginger, minced
12 ounces salmon fillets, cut into four portions (3 ounces each)
Vegetables:
1 bag (12 ounces) frozen vegetables stir-fry
1/2 tablespoon peanut oil or vegetable oil
1/2 tablespoon garlic, minced (about 1 clove)
1 tablespoon ginger, minced
1 tablespoon scallions, rinsed and minced
1 tablespoon light soy sauce
DIRECTIONS:
Preheat oven to 350 F.
To prepare salmon: Mix teriyaki sauce, mirin, rice vinegar, scallions and ginger well. Pour over salmon and marinate 10-15 minutes. Remove salmon from marinade. Place salmon on baking sheet. Bake 10-15 minutes, or until fish flakes easily with fork in thickest part and reaches minimum internal temperature of 145 F.
To prepare vegetables: Thaw frozen vegetables in microwave or place bag in bowl of hot water about 10 minutes. In large wok or saute pan, heat oil. Add garlic, ginger and scallions; cook gently, but do not brown, 30-60 seconds. Add vegetables and continue stir-frying 2-3 minutes, or until heated through. Add soy sauce.
Serve one piece of salmon with 1 cup vegetables.
Feta Roasted Salmon and Tomatoes
Recipe courtesy of Marcia Stanley, MS, RDN, Culinary Dietitian
Feta Roasted Salmon and Tomatoes
YIELD: Makes 4 servings
INGREDIENTS:
Nonstick cooking spray
3 cups halved cherry tomatoes
2 teaspoons olive oil
1 teaspoon minced garlic
1/2 teaspoon oregano or dill weed
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper, divided
1 1/2 pounds salmon fillets, cut into four serving-size pieces
1 cup (4 ounces) crumbled feta cheese
DIRECTIONS:
Preheat oven to 425 F. Line 18-by-13-by-1-inch baking pan with foil. Lightly spray foil with nonstick cooking spray. Set aside. In medium bowl, toss tomatoes, olive oil, garlic, oregano or dill weed, salt and 1/4 teaspoon pepper. Place fish pieces, skin side down, on one side of prepared pan. Sprinkle with remaining pepper. Lightly press feta cheese on top of fish. Pour tomato mixture on other side of prepared pan. Bake, uncovered, 12-15 minutes, or until fish flakes easily with fork.
Place salmon on serving plates. Spoon tomato mixture over top.
‘Tis the season for frost and snow, which means coming downstairs in the morning to a chilly home. One way to rally the troops out of bed when it’s cold and snowy is to reward them with a sweet breakfast. Classic crepes, Belgian-style waffles or homemade muffins can be just what’s needed on blustery days.
Classic Crepes
Classic Crepes
YIELD: Makes 10 crepes
INGREDIENTS:
3 large eggs
1 1/2 cups milk
3 tablespoons vegetable oil
1 cup all purpose flour
2 tablespoons sugar
1⁄4 teaspoon fine salt
Confectioner’s sugar(optional)
DIRECTIONS:
Combine first six ingredients in a large bowl. Heat an 8-inch (or larger) nonstick pan over medium heat. Add 1⁄2 teaspoon butter to coat the bottom of the pan. Pour 1⁄3 cup batter into the center of the pan and swirl to spread evenly. Once the bottom side is golden in color, flip it with a spatula and cook the other side for about 15 seconds. Repeat with the remaining batter, adding 1⁄2 teaspoon of butter/oil for every crepe. If the batter thickens over time, add a little milk. You can keep the ready ones warm on a plate in the oven at low temperature. Spread each crepe with jam (or filling of your choice) and roll it from one side to the other. Dust with confectioner’s sugar before serving if desired.
Belgian-Style Waffles
Belgian-style waffles
YIELD:Makes 8 waffles
INGREDIENTS:
8 waffles
2 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups milk
1 cup butter, melted
3 large eggs, slightly beaten
1 tablespoon vanilla extract
DIRECTIONS:
Combine flour, sugar baking powder and salt in bowl; mix well. Combine milk, melted butter, eggs and vanilla in another bowl; mix well. Stir wet ingredients into dry ingredients. Cook batter in Belgian waffle maker according to manufacturer’s directions. Serve warm with butter and maple syrup, or desired toppings.
Triple Chocolate Muffins
Triple Chocolate Muffins
YIELD: Makes 12 muffins
INGREDIENTS:
1 3⁄4 cups all-purpose flour
1⁄3 cup unsweetened cocoa powder
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 cup semisweet chocolate chips
1⁄2 cup white chocolate chips
2 large eggs beaten
1 1⁄4 cup sour cream
6 tablespoons packed brown sugar
6 tablespoons unsalted butter, melted
DIRECTIONS:
Preheat the oven to 400 F. Line a 12-cup muffin pan with paper liners. Sift the flour, cocoa, baking powder, and baking soda into a large bowl. Add the semisweet and white chocolate chips, and stir. Place the eggs, sour cream, sugar, and melted butter in a separate mixing bowl, and mix well. Add the wet ingredients to the dry ingredients, and stir gently until just combined.
Using two spoons, divide the batter evenly among the paper liners and bake in the preheated oven for 20 minutes, or until well risen and firm to the touch. Remove from the oven and serve warm, or place on a cooling rack and let cool.
Potato pancakes are traditionally served during Chanukah celebrations. This dish is often referred to as “latkes,” a Yiddish word that loosely translates to “little oily thing.” Potato pancakes are not exclusive to Jewish celebrations and cuisine. Germans have their own variation called “kartoffelpuffer” that can be served with sour cream, applesauce or smoked salmon. The Irish have “boxty,” which may be made with a combination of shredded potato and mashed potato before being fried. Many potato pancake recipes are quite similar. They involve only a few ingredients and fry up in a flash. Some chefs recommend draining the shredded potato prior to cooking so that the pancakes will fry up crispy and not be soggy or break apart.
Enjoy this recipe for Latkes, courtesy of AllRecipes.com
Latkes
YIELD: Serves 12
INGREDIENTS:
3 large potatoes, peeled and shredded
1 small onion, shredded
3 large eggs
1 teaspoon salt
2 tablespoons all-purpose flour, or as needed
1/2 cup vegetable oil
DIRECTIONS:
1. Place the potatoes and onion into a bowl, and stir in eggs, salt and flour as needed to make the mixture hold together. With wet hands, scoop up about 1/3 cup of the mixture per patty, and form into flat round or oval shapes.
2. Heat the vegetable oil in a large skillet over medium heat until it shimmers, and gently place the patties into the hot oil. Fry until the bottoms are golden brown and crisp, 5 to 8 minutes, then flip with a spatula and fry the other side until golden.
3. Line a colander or strainer with 2 paper towels, and drain the cooked latkes in the colander. Serve hot.
At this year’s holiday gatherings, you can put together a showstopping menu from the beginning of the party to the final bite with mouthwatering recipes that bring guests back for more. Start with some savory appetizers, enjoy an elegant main course with an award-winning side dish, and top it off with a sweet cocktail and delectable dessert.
Holiday Mini Meatball Skewers
Recipe courtesy of Beef Loving Texans
Holiday Mini Meatball Skewers
Makes 12 servings
INGREDIENTS:
1 pound ground beef
1 cup fresh zucchini, grated
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
1 small yellow onion, diced 1/2 inch
2 red bell peppers, diced 1/2 inch
2 green bell peppers, diced 1/2 inch
12 skewers (6 inches)
1 can (16 ounces) whole berry cranberry sauce
3 tablespoons barbecue sauce
DIRECTIONS:
Preheat oven to 400 F. In medium bowl, lightly mix ground beef, zucchini, egg, salt and pepper until thoroughly combined. Shape into 24 1-inch meatballs. Alternately thread meatballs, onions, red peppers and green peppers onto skewers. Place skewers on shallow-rimmed baking sheet. Bake 22-25 minutes, or until instant-read thermometer inserted into center of meatball registers 160 F.
To make cranberry barbecue sauce: In medium saucepan, combine cranberry sauce and barbecue sauce; simmer 5 minutes, or until flavors blend. Drizzle sauce over skewers or serve as dipping sauce.
Classic Beef Wellington
Recipe courtesy of Beef Loving Texans
Classic Beef Wellington
Makes 4 servings
INGREDIENTS:
1 teaspoon olive oil, divided
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 chateaubriand tenderloin roast
8 ounces mushrooms
1 large shallot
2 tablespoons dry red wine
2 tablespoons Dijon mustard
1/2 teaspoon dried thyme leaves
flour
1 sheet puff pastry
DIRECTIONS:
In large nonstick skillet over medium-high heat, heat 1/2 teaspoon oil until hot. Combine salt and 1/4 teaspoon pepper. Press evenly onto all surfaces of roast. Place roast in skillet; brown evenly. Remove roast from skillet. Heat oven to 425 F. In food processor, pulse mushrooms and shallot about 10 times until finely chopped. Do not overprocess. Place same skillet used for roast over medium-high heat and heat remaining oil until hot. Add mushrooms and shallot; cook 4-6 minutes until tender and all liquid is evaporated, stirring often. Add wine; cook 2-3 minutes until all liquid is evaporated. Stir in mustard, thyme and remaining pepper. Cook 2-3 minutes. Remove from skillet to medium bowl; cool.
Line rimmed baking sheet with aluminum foil and place in oven. On lightly floured cutting board, unfold pastry dough. Roll pastry out to 12-by-9-inch rectangle; lay dough with shortest edge toward you. Spread mushroom mixture onto pastry dough, leaving 1/2-inch border around edges. Place roast in center of mushrooms. Fold pastry dough neatly around roast, stretching dough if necessary. Cut off excess pastry dough; press to seal overlapping edges.
Remove baking sheet from oven and dust lightly with flour. Place pastry-wrapped roast, seam-side down, on baking sheet. Cut four (2-inch) vents in top of pastry. Bake 35-50 minutes, or until golden brown and instant-read thermometer inserted into center of roast registers 135 F for medium-rare or 150 F for medium. Transfer roast to carving board. Let stand 10 minutes. Temperature will rise about 10 F to reach 145 F for medium-rare or 160F for medium. Carve into slices and serve.
Brussels Sprouts with Bacon and Apple
Recipe courtesy of Susan McGreevy of Port Jefferson Station, who was recently awarded a blue ribbon for this side dish by Just a Pinch Recipes
Brussels Sprouts with Bacon and Apple
Makes 8 servings
“Not too many people like Brussels sprouts, but I happen to love them. I have made a believer out of them with this recipe. I always make it for special dinners.”
Recipe courtesy of the Beverage Team at Mirabelle Restaurant in Stony Brook
Espresso Martini
Makes 1 serving
INGREDIENTS:
1.5oz Titos Vodka
1.5 oz Black Coffee Liqueur
1 oz Fresh Espresso
1 oz Vanilla Simple Syrup
3 espresso coffee beans for garnish
DIRECTIONS:
Shake over ice and strain into martini glass.
Guy Reuge’s Ginger AlmondTart Mirabelle
Recipe courtesy of Chef Guy Reuge
Guy Reuge’s Ginger Almond Tart Mirabelle
Makes 8 servings
“This pie is part of the early history of Mirabelle. I created the recipe for our dessert list when the restaurant opened in 1983. The recipe has been printed many times, and still today my customers ask for it…so I keep it on the menu. Personally, I love it with a cup of great coffee; it just goes well together.”
Pâte sablée (pastry dough)
INGREDIENTS:
4 ounces confectioners’ sugar
8 ½ ounces all-purpose flour
Pinch of salt
4 ½ ounces butter, chopped into small cubes
1 egg
DIRECTIONS:
In a the bowl of an electric mixer (such as a Kitchenaid) fitted with the paddle combine the confectioners’ sugar, flour, salt, butter, and egg. Form the dough into a ball and refrigerate it for at least 1 hour. Roll out the dough 1/8-inch thick to fit a 10-inch tart shell mold. Fit the dough into the tart mold and freeze it for 1 hour before baking. Bake the tart shell in a preheated 325 F. oven for 15 minutes, or until the crust is golden and reserve it.
Ginger Almond Filling
INGREDIENTS:
1 pound light brown sugar
1 cup blanched sliced almonds
3 tablespoons heavy cream
1 tablespoon grated fresh gingerroot
6 ounces unsalted butter
4 large egg yolks
confectioners’ sugar for dusting the top of the tart
unsweetened whipped cream
DIRECTIONS:
In a saucepan combine the brown sugar, almonds, cream, grated gingerroot, and butter, cook the mixture over moderate heat, stirring constantly with a wooden spoon, until it is liquefied but not too hot. Rapidly stir in the egg yolks. Pour the mixture into the reserved tart shell and bake it in a preheated 240 F. oven for 45 minutes to 1 hour, or until it is semi-firm and the top looks shiny. Remove the tart and let it cool for at least 3 hours before unmolding. Sprinkle the tart with the confectioners’ sugar and slice it into 8 pieces. Serve each slice with the unsweetened whipped cream.
Tradition plays a big role during the holiday season. Food is at the center of many families’ traditions, which may include big family dinners and Sunday brunches together.
Holiday baking sessions also hold a sacred spot in many households. Such sessions are a great opportunity for adults and children to have some fun in the kitchen and create some tasty treats the whole family can enjoy.
Baked goods devotees may find it hard to imagine the holidays without gingerbread, and this recipe for “Soft Glazed Gingerbread” from Elisabeth M. Prueitt and Chad Robertson’s Tartine cookbook(Chronicle Books) can ensure the whole family enjoys this holiday season staple.
Soft Glazed Gingerbread
YIELD: Makes 12 to 20 cookies
INGREDIENTS:
Dough
3 3⁄4 cups all-purpose flour
1 tablespoon cocoa powder
4 teaspoons ground ginger
11⁄2 teaspoons ground cloves
2 teaspoons ground cinnamon
1⁄2 teaspoon baking soda
1 teaspoon salt
11⁄4 teaspoon freshly ground black pepper
1 cup unsalted butter, at room temperature
3⁄4 cup plus 2 tablespoons granulated sugar
1 large egg
1⁄2 cup dark molasses
2 tablespoons light corn syrup
Glaze
1 cup confectioners’ sugar
2 tablespoons water
DIRECTIONS:
To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Add the egg and mix well.
Add the molasses and corn syrup and beat until incorporated. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight.
Preheat the oven to 350 F. Line a baking sheet with parchment paper on a nonstick liner. Unwrap the dough and place on a floured work surface. Roll out the dough 1⁄3-inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart.
Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depend on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.
While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar and water until smooth.
When the cookies are ready, remove from the oven and let cool in the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. The cookies will keep in an airtight container in a cool place for about 2 weeks. Do not freeze.
Whether you’re baking for an upcoming holiday party, or you’re trying to plan an entire holiday dinner menu for your family and friends, it’s never a bad idea to whip up a batch of cupcakes. Often overlooked in favor of all those cookies and pies, cupcakes are just as easy to eat while also being so much fun to decorate with the kids. Try these Vanilla Holiday Cupcakes if you’re looking for a new recipe that will wow your guests during your holiday festivities. They’re easy, delicious and even double as holiday décor!
Vanilla Holiday Cupcakes
YIELD: Makes 24 cupcakes
INGREDIENTS:
Cupcakes:
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup sugar
1 stick unsalted butter (room temperature)
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
Frosting:
1 cup unsalted butter, softened
16 ounces regular cream cheese, softened
2 teaspoons vanilla extract
8 cups powdered sugar
1/2 teaspoon salt
For Decorating:
SNOW GLOBE:Ornaments and gingerbread cookies
SNOWMAN:Marshmallows, pretzel sticks and peanut butter cups
TREES: Pretzel sticks and green frosting
DIRECTIONS:
Cupcakes:
Preheat oven to 350°F. Sift flour and baking powder and set aside. In a mixer, cream butter and sugar until light and fluffy while adding eggs one at a time, add in vanilla extract.Gradually add flour mixture and milk to mixer until well incorporated. Divide batter evenly on cupcake liners. Bake for about 18-20 minutes. Let cool on a wire rack before decorating.
Decorating/Frosting:
In a bowl, add the butter and cream cheese and whisk well until lump-free. Add the vanilla extract and salt and mix some more. Mix in the powdered sugar until combined. Using a regular icing tip, pipe the frosting onto the cupcake. Decorate with optional toppings as pictured in image.
Recipe Tips:
— For the frosting, make sure to remove the butter and cream cheese from the fridge so that it will be easier to mix and make the frosting.
— If making the snowman, use icing to hold the pieces together.
In honor of National Cookie Day on Dec. 4, here are two recipes courtesy of Live Well Bake Cookies: 75 Classic Cookie Recipes for Every Occasion (Rock Point) by Danielle Rye that will bring sweetness to any event.
Thick Chocolate Chunk Cookies
Thick Chocolate Chunk Cookies
YIELD: Makes 14 large cookies
INGREDIENTS:
3 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) cold, unsalted butter, cubed into small pieces
1 cup packed light brown sugar
1⁄3 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag semisweet chocolate chunks
DIRECTIONS:
Line two large baking sheets with parchment paper or silicone baking mats and set aside. In a large mixing bowl, whisk together the flour, baking soda and salt until well combined. Set aside. In the bowl of a stand mixer, fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the cubed cold butter, brown sugar, and granulated sugar together for 2 to 3 minutes, or until well combined.
Mix in the eggs, one at a time, then mix in the vanilla extract, making sure to stop and scrape down the sides of the bowl as needed. Mix the dry ingredients until just combined, then mix in the chocolate chunks on low speed until fully incorporated.
Using a 1⁄3-cup measuring cup, measure out the balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Cover the cookie dough balls tightly with plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350 F. Remove the baking sheets from the refrigerator and bake the cookies for 15 to 18 minutes, or until the tops are set and the edges are lightly browned. Remove from the oven, and allow the cookies to cool on the baking sheets for 15 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Cowboy Cookies
Cowboy Cookies
YIELD:Makes 50 to 52 cookies
INGREDIENTS:
2 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon ground cinnamon
1⁄2 teaspoon salt
2 cups old-fashioned rolled oats
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2⁄3 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
11⁄2 cups semisweet chocolate chips
3⁄4 cup sweetened shredded coconut
1 cup chopped pecans
DIRECTIONS:
In a large mixing bowl, whisk together the flour, baking soda, ground cinnamon, and salt until well combined. Stir in the old-fashioned rolled oats and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar and granulated sugar together for 1 to 2 minutes, or until well combined.
Mix in the eggs, one at a time, then mix in the vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed. Mix in the dry ingredients until just combined, then mix in the chocolate chips, shredded coconut and chopped pecans on low speed until fully incorporated. Cover tightly and refrigerate for at least 1 hour.
Preheat the oven to 350 F. Line large baking sheets with parchment paper or silicone baking mats and set aside. Using a 1 1⁄2-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each ball of cookie dough down to slightly flatten it.
Bake for 10 to 13 minutes, or until the tops of the cookies are set and the edges are lightly browned. Remove from the oven, and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
For both recipes, store the cookies in an airtight container at room temperature for up to one week.
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