The "Almost Too Late for Christmas" Christmas Cake

Anyone who makes, or even just really likes, Christmas Cake knows that it should be make a couple of weeks in advance! Yes, well indeed! Seems like time got away with me again! Anyway, I was going to skip the Christmas Cake this year except that child number one asked if we were going to have some this year, then he asked again. Since I have a family of Christmas Cake eaters, I figured, why not... need to improvise and make a fruit cake that does not need as much time to ripen.

I've made a variation of this one before, it had a tendency to be a little dry, but I think I've solved that problem. Brandy! Lots of Brandy!

This is far from a traditional fruit cake, mainly because there  is not a huge amount of fruit and that there is chocolate in it. This year, I tweaked it again and added some chopped chocolate covered almonds. Got that idea from a cake I saw in Martha Stewart magazine. I mean really, how could that not be good?

After the cake has been baked and cooled. Turn out onto a cutting board and cut into either eight or nine small bricks of cake. 

Wrap each piece of cake  in a brandy-soaked piece of cheesecloth and then wrap in parchment (or wax) paper. I warm the brandy slightly and dip the cut piece of cheesecloth right into it. Squeeze gently, you don't want to squeeze all the brandy out, it should be wet.

Pour more brandy onto the cheesecloth-wrapped chunk of cake, remember, this keeps it nice and moist.

Then wrap each chunk in tin foil and store in a cool place for a minimum of a week. Eat as desired, share only with those who love Christmas Cake...!

Chocolate Pecan Fruitcake
5 cups mixed peel
2 cups coarsely chopped pecans
4 oz unsweetened chocolate - finely chopped
4 oz semisweet chocolate - finely chopped
1 cup chocolate covered almonds - roughly chopped
1 1/2 cups golden raisins
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter (at room temperature) 
1 cup granulated sugar
6 eggs
3/4 cup brandy
1 teaspoon vanilla extract

In a large bowl, combine the mixed peel, raisins, pecans, chocolate and almonds. Add a quarter cup of the flour and mix gently. Combine the remaining flour in a bowl with the baking powder and salt.  Set aside.

In a large bowl, beat the butter with the sugar until light and fluffy, beat in the eggs, one at a time, beating thoroughly. Stir in a 1/4 cup of the brandy and vanilla extract. Gradually stir in the dry ingredients until well blended.  Stir in the fruit/chocolate mixture. 


Pour into a 9x13 inch pan (this will fill the whole pan, it does not rise really) and smooth with a spatula. I line the pan with parchment paper, but you can spray it with Pam or other baking spray.


Bake at 300 Fahrenheit for 1 and 1/2 hours or until a toothpick inserted in the middle comes out clean. Let the cake cool completely in the pan (sitting on a cooling rack).

Kris Kringle Cookies

Sometimes it's nice to try new cookies at Christmas, but the ones that are usually best enjoyed are the more familiar.

This is a recipe for Kris Kringle Cookies.. not sure how authentic they are, but they are very popular in my house, especially with teenage boys and their friends.

The combo of white chocolate chips, dried cranberries and pecans seems a little odd, but together they provide a very nice taste. Oddly, both my husband and one of my sons (the one that is most like the husband) said independently to me that they don't like white chocolate, but in this cookie.... it's really good. 

I make a double batch (which is huge) and save some of the uncooked dough in the fridge (in tupperware) for a couple of days and until the first batch is eaten. Then I can be all Martha-ish and whip up fresh cookies very quickly later on.

This is my recipe, adapted from kraftfoods.com

The original recipe says it yields 72 servings, one cookie each, I have never actually counted, but I make mine bigger so I am sure it is way less. 

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces White Chocolate Chips
•  1 1/2 cups Chopped Pecans, toasted
• 1 1/2 cups dried cranberries

Directions

1. Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
2. Drop dough by rounded tablespoonfuls,* 1-1/2 inches apart, onto baking sheets lined with parchment paper or use a Silpat. (I use a spring-loaded ice cream scoop which is 2 tablespoons. Makes a really nice sized cookie.
3. Bake 9 to 11 min. or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

Notes:

• Depending on your oven, you may need to reduce the temperature to 350 and then bake for 11-13 minutes. I suggest doing one tray on its own first to see how they come out. You want them to be slightly soft, but not have that underdone look to them. They should crunch when you bite into them, but still be quite soft.
• You could substitute chopped dried apricots for the cranberries and/or chopped whole almonds for the pecans. The original recipe called for 2 cups each of nuts and cranberries, but when I made a double batch, I cut it back by 50%, still great!

Apple Dumplings! Sort of like apple pie, but better...

Apple dumplings can be a couple of things, one of them is kind of wet and soggy and the other is a whole apple wrapped and baked in pastry. Mine is the pastry kind and is not wet and not soggy. Also, I do not like apple pie.. don't ask my why, but this.... this is good.

I was craving this dessert (thinking it was from my childhood, but realizing it was perhaps not. I do recall however, eating these, in the long-gone Cullen Country Barns restaurant with my Mum). Anyway, they're warm and yummy and were a hit at my house. Had to make them two weekends in a row just to be sure. Success both times!

 

Chocolate Buttermilk Whoopie Pies with Raspberry Marshmallow filling

Whoopie pies are an American baked good item that have seen a huge surge in popularity recently, even here in Canada. A certain coffee chain sells miniature red velvet ones (for a not so miniature price) and strangely sell the same ones in their Canadian stores as they do in their Edinburgh stores. 

I've tried making these a couple of times with limited success. Often the cake bit is too large and can get sticky after a few hours. This particular recipe is adapted from the Wilton baking site - since I bought their specialty pan to make these (yes, I do have a weakness for baking pans (and shoes of course)) - however, I adapted to using my favourite 'dump' method, probably just because it's easier and doesn't use butter. Here is the Wilton recipe. 

Fraisiers - or Fancy Cream Cake with Strawberries

The Daring Bakers July 2011 Challenge: FRESH FRAISIERS!

This is another Daring Baker challenge. I have been looking forward to getting this done, but sadly am doing it just before the deadline because it's been too freaking hot to bake! When temperatures hit 40 Celsius with a humidex of 52, there's no way I am turning the oven on. Salads and ice cream are just fine for meals thank you.

Parisian Macarons

Parisian macarons... as opposed to macaroons, have given me baking grief since I first ever tried to make them. The very first batch (from a Martha Stewart recipe) turned out good, but never again. No matter which recipe, which method, which six magical steps I followed (let them dry, old egg whites, bake with oven door propped open, recite incantation.. etc.) nothing worked.

Successful (but not neatly-filled) Swiss Meringue Macarons

Cream Puffs and Eclairs for Mother's Day (and brownies too)

Having recently learned how to make Pâte à Choux I thought I'd give my Mum some freshly made cream puffs and eclairs for Mother's Day. Also made a batch of brownies in the as-seen-on-tv brownie pan that my Mum gave to me a while ago.

The pâte à choux recipe is one that I learned in a croquembouche making class that I took at the Bonnie Gordon School of Confectionery Arts just last week. Much easier than I ever thought. Takes a little planning and some time commitment, but the results are well worth it.

Croquembouche = crunch in the mouth

Maple Mousse in Maple Pecan Bacon Cupcake Cups

THE DARING BAKERS’ APRIL 2011 CHALLENGE: MAPLE MOUSSE SERVED IN AN EDIBLE CONTAINER

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com! of the blog

Maple mousse? Hmmmm maple is not one of my favourite things, thought that might actually be sacrilege to say that as a card-carrying Canadian. However, all my guys are fond of the stuff so I was pretty sure it would get eaten. I quite like the concept of the 'chowder in a bread bowl' and thought I could adapt that here. So, the Maple Pecan Bacon cupcake cup was created.

Peanut Butter Cookie Cupcakes

Yes, Peanut Butter Cookies in the form of cupcakes. Sweet, peanut-buttery tasting with a lovely creamy frosting.

The white marks are from icing sugar left over from the fork used to make the cross-hatch design (intended to make them look for cookie-ish).

The basic recipe is from Martha Stewart's Cupcake book but I recommend a couple of slight changes.

Banana Ice Cream

When I started making ice cream a couple of years ago, it never occurred to me that one of the most intense flavours would be one of the easiest to make. Not only that, there are always at least three very freckly bananas sitting in the fruit bowl crying out for attention.

I love banana stuff.....way more than actual plain bananas. Something about touching the peel bugs me. Anyway, artificial banana flavour is absolutely horrible and I tend to avoid most banana flavoured stuff unless i know it's pure banana.

Slow-Carb Southwestern Chicken Soup

Not everything is about cake, and sadly while 'slow-carb'ing it, there is very little cake!

I came up with this soup recipe in an attempt to put together several ingredients that are relatively 'slow-carb' okay.  The only thing in this soup that is not okay are the corn niblets, but they are such a key ingredient (in my opinion) I chose to put them in. It's a very small amount so I decided to just let it go.

I usually always have fresh cilantro in the fridge, you may not. I do suggest that you grab a bunch and use it in this recipe. Cilantro is generally one of those things that you either love or hate. 

Yeasted Meringue Coffee Cake

THE DARING BAKERS’ MARCH, 2011 CHALLENGE: YEASTED MERINGUE COFFEE CAKE

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

I made the sweet version provided by Jamie and have only included that recipe here. It was very nice, more bready than coffee-cakey though. I think this dough would be great for cinnamon buns too. 

They guys all liked this, of course dog #2 liked it as well as she stole the 2nd one off the counter when I was distracted. Managed to wrestle it away from her with minimal damage. (Note.. damage to bread, not dog.. all I had to do was say her name sternly and she slinked away in shame.

Dog #2 - The Bread Thief

However, this will happen again and again whenever bread-like products are left within the reach of bread-loving standard poodle. In this house, bread must be protected!

Panna Cotta and Florentine Cookies

THE DARING BAKERS’ FEBRUARY, 2011 CHALLENGE: PANNA COTTA & FLORENTINE COOKIES

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

I have to say, it was with a bit of trepidation that I made this recipe... I just don't like Jello or anything Jello-ish! However, since this was my very first Daring Bakers' challenge, I did not want to opt out the first time. 


I chose to do the chocolate version, just because I like chocolate better than vanilla.  Both recipes are included here. 


For the cookies, I added a teaspoon of almond extract and a half cup of dried cherries. Since almonds and cherries are so good together, I dipped a whole almond in a little of the chocolate to garnish the panna cotta.


The panna cotta was delish! The cookies were softer than I would prefer, but still tasted great. 

Giada's Vanilla Panna Cotta
Ingredients
1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt 

Directions:
1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
3. Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.

Chocolate Panna Cotta: Recipe adapted from Bon Appetit 

One Cake, Two Chocolate Frostings

Yellow Buttermilk Cupcakes with either Ganache or Martha Stewart's Dark Chocolate Frosting.

adapted from Martha Stewart's Cupcakes

Makes 36

• 3 cups cake flour (not self-rising)
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 1 cup plus 2 tablespoons canola oil
• 2 1/4 cups sugar
• 5 large whole eggs plus 3 egg yolks, room temperature
• 2 cups buttermilk, room temperature
• 2 teaspoons pure vanilla extract

Red Velvet Cupcakes with Cream Cheese Frosting

It seems these days, that Red Velvet cake is the trendiest darling on the cupcake scene. Not wanting to be frumpy in the cupcake department, we, at the They Want Cake blog have jumped on this sweet bandwagon.

Actually I've been making Red Velvet for some time now, but recently have come to a final recipe and some major tweaking. This one is based mostly on a recipe that was published last summer in the Toronto Star newspaper. 

Two big changes, one, I substitute canola oil for butter in any cupcake recipe. I have found over and over again that it makes a much moister cake. Secondly, I like to use the "dump method" when it makes sense. Using oil instead of butter also lets you do this.

Deep-Chocolate Brownie Cupcakes

Sometimes the need for brownies comes upon the best of us at the most inconvenient time. Having found myself and my family to be so afflicted, I was very pleased to find a recipe that is so easy to do and can linger in the fridge for a couple of days without baking!

This is the pic from the LCBO recipe, I swear it really looks like this,when I make it without the candied violet though.

This is a brownie cupcake recipe, originally courtesy of the Liquor Control Board of Ontario (LCBO) and their food and wine magazine. Please don't get me started on why residents of the lovely province on Ontario have to go to a stand-alone government-run store to purchase wine and liquor.

Anyway, this is all done in one pot, save dishwashing,  but best of all, you can bake up as many as you want at a time. Keep the rest of the batter in the fridge. I have found that I can do six of these in the toaster oven (albeit I have a Duolit mini oven which is very accurate in temperature) as required.

I've noticed that if I bake two dozen brownie cupcakes, they will all be eaten very quickly, same goes for one dozen. Never any worry about stale baked goods in my house!  So to spread the joy, I usually makes this recipe, bake one dozen right away and stash the rest of the batter in the fridge to bake up in two more batches of six over the next few days.

'Tahiti' Blondies

Often when the request for some sort of dessert is made, it's later in the day (of course) it needs to be quick. 'Tahiti' Blondies are often the answer. These freeze really nicely so I usually make a double batch and put some in the freezer. I actually divide it up into enough for one 'dessert' for each of us. Being able to pull this out of the freezer while I'm making dinner is great, the blondies will be thawed and ready to eat by the time you're finished eating the main course.

They're 'Tahiti' Blondies because they have coconut and nuts. Also because I got the general idea from Bobby Flay's Throwdown show where he challenged someone to make these. My recipe is a bit difference from the one I think he used or the original bakers' used. This is a much simpler version. See my first point about making these quickly and on short notice.