The holidays are here again and what better way to enjoy them than sharing some delicious, homemade sweets? These four recipes range from super easy to a little more involved, but the end product is definitely worth it. Most of the ingredients, you may find, are already in your pantry and if not, there is nothing so exotic that you can’t find it at your nearest convenience store. Even if you aren’t the most skilled baker around, as long as you follow the instructions, you should have no problem creating something everyone can enjoy. These recipes are great for impressing your friends at potlucks, ending Christmas dinner on a sweet note or anything else you may need of them during the season. So get into the holiday spirit, have fun and bake to your heart’s desire.
Apple Crisp
Ingredients:
-5 to 6 cups sliced and pared apples (any kind)
-1 cup flour (sifted)
-½ to 1 cup sugar (depending on sweetness of apples)
-1 teaspoon baking powder
-¾ teaspoon salt
-½ cup butter (softened to room temperature)
-Cinnamon
Instructions:
-Use a pastry blender to mix all ingredients (except the apples) together.
-Line the bottom of an 8×8 buttered pan with the apple slices. Sprinkle apples with cinnamon (stir around).
-Press topping over apples and sprinkle with more cinnamon.
-Bake at 350 degreees, uncovered, for 30 to 40 minutes.
Hot Cocoa Cupcakes
Ingredients:
For the Cupcakes:
-1 ½ cups all purpose flour
-1 ¼ cups sugar
-¼ cup unsweetened cocoa powder
-1 teaspoon baking soda
-½ teaspoon baking powder
-½ teaspoon salt
-⅓ cup canola oil
-1 cup prepared hot chocolate, cooled
-1 teaspoon vanilla extract
-2 eggs, lightly beaten
-½ cup mini chocolate chips
For the Whipped Cream:
-1 ¼ cups heavy cream
-⅓ cup powdered sugar
-½ teaspoon vanilla extract
Garnishes:
-Mini marshmallows
-Mini chocolate chips
-Crushed peppermints
-18 mini candy canes
Instructions:
For the Cupcakes: Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt. Using a wire whisk, blend the dry ingredients thoroughly.
Add the oil, prepared hot cocoa, vanilla and eggs to the dry ingredients. Whisk together until no lumps remain. Stir in the chocolate chips. Then pour the batter evenly into 18 lined cupcake tins.
Bake the cupcakes for 18 to 20 minutes, or until it passes the toothpick test. Cool in tin for 10 minutes, then let them cool completely on a rack.
For the Whipped Cream: In a medium bowl, combine heavy cream, powdered sugar and vanilla extract. With an electric mixer on medium speed, beat until thick, creamy and slightly stiff. Don’t overbeat.
To Assemble the Cupcakes: Pipe the sweetened whipped cream onto the cooled cupcakes. Sprinkle with mini marshmallows, mini chocolate chips and crushed peppermints. Add a mini candy cane tucked into the side to finish off the “mug.” Serve immediately. Cover and refrigerate any leftovers.
Spiced White Christmas Cocoa
Ingredients:
-16 ounces white chocolate
-4 cups milk
-4 cups heavy cream
-2 tablespoons pure vanilla extract
-2 star anise
-¼ teaspoon ground cardamom
-¼ teaspoon ground nutmeg
-3 cinnamon sticks
-Whipped cream (for garnish)
Instructions:
-Break apart the white chocolate and place it in the bottom of a slow cooker.
-Add all of the remaining ingredients, except the whipped cream, to the slow cooker. Cover and cook on low for about two hours, stirring every 20 minutes.
-You will notice a skin forms on the top of the cocoa; simply stir it back into the cocoa and re-cover.
-Top each cup with whipped cream and grated nutmeg (optional).
*You can keep this warm for several hours.
Gingerbread Roll Cake
Ingredients:
For the cake:
-3 eggs room temperature
-¼ cup molasses
-¼ cup honey
-1 tablespoon melted butter
-¼ cup sugar
-1 cup all purpose flour
-¼ teaspoon baking soda
-½ teaspoon ground ginger
-½ teaspoon cinnamon
-Pinch of salt
-Powdered sugar (for dusting)
For the filling:
-1 ½ cups heavy cream
-⅓ cup powder sugar
-1 teaspoon cinnamon
Instructions:
-Line a 15×10 jelly roll pan with parchment paper and grease thoroughly. Heat the oven to 375 degrees.
-In a mixing bowl, beat the egg yolks on high speed until thickened. Add the molasses, honey and melted butter and mix well.
-In a clean bowl, beat egg whites until soft peaks form. Slowly add the sugar and continue whisking until firm peaks form. Then, carefully fold it into the egg yolks mixture.
-Sift the flour, baking soda, salt and spices above the egg mixture, slowly folding in, making sure you don’t lose all the air that was incorporated with the egg whites.
-Pour batter into prepared pan and bake for about 11 minutes or until top springs back when touched.
-While the cake cools in the pan for three minutes, heavily sprinkle powdered sugar on a damp tea towel.
-Carefully turn the pan, resting it on the towel. Remove the pan and gently peel the parchment paper. Then roll up the cake, starting with the short side, with or without with the towel and let it cool completely.
-In a clean, grease-free mixing bowl combine the heavy cream, sugar and cinnamon and start whisking on low, increasing speed until firm peaks form.
-Unroll the cake, gently peeling the towel and spread ⅔ of the filling over the cake. Roll it again without the towel. Spread the remaining filling on top of the cake. Sprinkle cinnamon on top (optional) and let it sit for a few hours before serving.
Food courtesy of H. Rose and K. Neill
