?

Log in

No account? Create an account

Previous Entry | Next Entry

Holiday baking!

There was some serious baking going on this weekend. This year’s holiday treat bags included:

 

Eggnog Fudge with White Chocolate and Walnuts

Espresso Brownies

Caramels with Hawaiian black lava salt

Lemon cream cheese cookies sandwiched with raspberry jam

 

The eggnog fudge is fabulous – so easy to put together and a little boozy.

 

 

Serious Eats: Recipes

Eggnog Fudge with White Chocolate and Walnuts

 

This creamy, buttery fudge is flavored with vanilla and nutmeg and spiked up with bourbon and dark rum. Toasted walnuts add a bit of crunch. It tastes exactly like real eggnog, but in a condensed, bite-sized version--perfect for those who love the taste but have trouble finishing a whole mug of the stuff.

 

Makes about 80 one-inch squares, active time 15 minutes, total time 1 hour and 15 minutes

 

Ingredients

 

2 cups granulated sugar

2/3 cup evaporated milk

6 tablespoons (3/4 stick) unsalted butter

Pinch of salt

One (7-ounce) jar marshmallow cream

One (12-ounce) package white chocolate chips

1 tablespoon bourbon

1 tablespoon dark rum

1 teaspoon vanilla extract

1/4 teaspoon nutmeg

1 cup chopped, toasted walnuts

 

Procedures

 

·        Line the bottom and sides of a 9x9-inch baking pan with two crisscrossing pieces aluminum foil, leaving an overhang on each side.

·        Combine the sugar, evaporated milk, butter, salt, and marshmallow cream in a heavy medium-sized saucepan over medium heat. Stirring constantly, bring the mixture to a boil and cook for five minutes.

·        Remove the saucepan from the heat and add the white chocolate chips, stirring until melted. Add the bourbon, rum, vanilla, and nutmeg. Stir in the walnuts.

·        Pour the mixture into the prepared pan and allow it to cool to room temperature. Transfer the pan to the refrigerator and chill for one hour.

·        Using the ends of the foil as handles, lift the fudge out of the pan. Cut the fudge into 1-inch pieces.

 

 

My friend Amy came back from Hawaii and I was inspired by the black lava salt she gave me. My recipe is fussy and the caramel came out harder than I liked, so I wouldn’t recommend it. But I think adding a fancy salt to any other caramel will up the wow factor.

 

I really liked the lemon cookies; they remind me of the lemon buttermilk cookies that I like. They are simple, with a subtle lemon flavor. I decided they were a little too simple, so I sandwiched them with a raspberry jam.

 

 

Lemony Cream Cheese Cookies
makes 50

1 cup all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking powder
1 cup (one 8-ounce package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
Powdered sugar, for dusting

Preheat oven to 350°F.

In a medium bowl, sift together flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Add sugar, gradually, and mix until light and fluffy, scraping down the sides of the bowl as needed. Add zest, vanilla, and egg. Beat to combine. On low speed, add dry ingredients and mix until just combined. Do not overmix. If batter seems loose or warm, chill in the refrigerator until firm.

Drop by tablespoonfuls onto parchment-lined baking sheets, spacing 2-inches apart. Use a small ice cream scooper for uniform cookies and ease.

Bake for 12-15 minutes, rotating halfway through, until barely golden on the bottom. Do not overbake! Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool. Dust with powdered sugar. These cookies are best eaten the same day that they are baked.

 

Tags:

Latest Month

November 2017
S M T W T F S
   1234
567891011
12131415161718
19202122232425
2627282930  

Tags

Powered by LiveJournal.com
Designed by chasethestars