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      Blue Holly Gingerbread Cake

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      Celebrate Christmas this year with a pretty cake in hues of pink and blue! Layers of fluffy gingerbread cake are covered with silky Swiss meringue buttercream and crowned with a wreath of edible blue holly leaves. 

      My favorite Christmas décor tends to be nontraditional holiday colors. Red and green are nice (and I will always love red tartan!) but when December rolls around I festoon the workshop with white pine garlands, big pink globe ornaments, glittery turquoise pinecones, and magenta bows. It’s a happy place to be.

      I was inspired to make this cake while I was shopping for Christmas china in those nontraditional colors. I happened upon a retired pattern, vintage, and completely sold out. Powder blue holly floated around the rims of the plates. It was so beautiful that I decided right then to bring blue holly to life in one of my confections.

      And here is the result!  This gingerbread cake is three layers tall, filled and covered with lovely Swiss meringue buttercream, and covered with a white ganache drip. 

      A set of holly plunger cutters is required to make the wreath on top of the cake. I love these tools so much, because you can vein the fondant as you stamp out the leaves! Make them a day ahead. They’ll need to dry so they become rigid enough to stand upright in the buttercream on top of the cake.

      I hope you’re not tired of drip cakes yet! I still love the effect, and I think it looks really pretty against the pink on this cake. A fat rope of piped blue buttercream on the top edge of the cake serves as a wreath base for all those holly leaves!

      I couldn’t resist a sprinkle mix with red, blue and pink baubles. I can no longer find the mix I used available for purchase, but you can find some very similar sprinkles right here (just add a few pink Sixlets to get a near match)!  

      This gingerbread cake is for people who aren’t shy about using ginger! It uses both ground and fresh ginger, and the baked cake has deep brown sugar and molasses notes. It will definitely wake up any sleepy winter taste buds with zingy flavor!

      This cake tastes like the holidays – there’s no denying it! Its bold ginger flavor is tempered by the silky, creamy texture of the buttercream. It’s the perfect ending to any holiday feast!

      Blue Holly Gingerbread Cake
      [Click for Printable Version]
      Yields about 12 servings

      Cut the fondant holly leaves a day before you plan to assemble the cake. They need time to firm up enough to stand rigid on the top circle of frosting.

      Blue holly leaves
      1/2 lb. light blue fondant
      Holly fondant plunger cutters (see post for link)

      Knead fondant until pliable. Roll to 1/4-inch on a countertop lightly dusted with cornstarch. Punch holly leaves out of the fondant using the cutters. Dry the leaves on a parchment-lined baking sheet overnight.

      Gingerbread cake layers
      3 cups (360 grams) all-purpose flour
      2 1/2 teaspoons ground ginger
      2 teaspoons cinnamon
      1/2 teaspoon cloves
      1/4 teaspoon nutmeg
      1 1/2 teaspoon salt
      1 teaspoon baking powder
      1 teaspoon baking soda
      1 cup (227 grams) butter, softened
      1 cup (210 grams) packed brown sugar
      2 large eggs
      1 cup (280 grams) blackstrap molasses
      1 tablespoon freshly grated ginger
      1 1/4 cup (296 ml) whole milk

      Preheat oven to 350F. Spray three 8 inch cake pans with flour-based cooking spray (recommend Baker’s Joy) and line the bottoms with parchment paper.

      In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking powder and baking soda; set aside. 

      In the bowl of an electric mixer using a paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. With the mixer running, slowly add molasses, followed by grated ginger. Beat until well mixed.

      Scrape down sides of bowl. Add flour mixture with the milk in 3 additions, scraping down sides of mixing bowl after each addition. Begin and end with flour. Mix until well combined.

      Divide the batter evenly into the prepared cake pans. Bake in preheated oven on the same rack together, about 25-35 minutes, until a toothpick inserted into cake comes out  clean. Check at 25 minutes.
      Remove from the oven and allow the layers to cool in pans on a wire rack for 15 minutes before turning them out. Cool completely.

      Swiss meringue buttercream
      10 egg whites
      2 cups/400g sugar
      1/4 tsp salt
      2 lbs. unsalted butter, at room temperature
      1 tbsp. clear vanilla extract
      Pink gel food color
      Sky blue gel food color
      Pink, blue, and red sprinkle mix

      Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
      Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).

      Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
      Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.
      Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).

      Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture will deflate as the butter is added – don’t worry! Just keep adding all of the butter. When the last of the butter has been added, beat on high speed until fluffy. Beat in the vanilla extract.  

      Remove 1 1/3 cups of the frosting to a bowl; cover with a damp towel. Remove about 2/3 of the remaining frosting to a mixing bowl. Add pink gel food color and mix until consistently pink. Cover with a damp towel until ready to use. Tint the remaining portion of the frosting with a few dabs of blue food color until a light blue color is achieved. Transfer the blue frosting to a piping bag fitted with a large open star pastry tip. Set aside.

      Place a cake layer on a serving plate or stand. Fill cake each cake layer with about 2/3 cup of white frosting. Apply a thin crumb coat of pink frosting to the outside of the cake; refrigerate until firm. Apply a second thicker coat of pink frosting to the outside of the cake as evenly as possible (a cake smoother or bench scraper is recommended.) Refrigerate until firm.  Meanwhile make the white ganache drip.

      White ganache drip
      12 oz. bright white candy melting wafers
      1/2 cup heavy whipping cream

      Place the melting wafers and heavy cream in a microwave safe bowl. Heat the mixture at 100% power for 1 minute. Let stand 1 minute and whisk together until smooth and glossy. Let cool until barely warm but still pourable.

      When the cake is well-chilled, pour the ganache onto the top center of the cake, allowing the excess to drip down the sides of the cake (you may not have to use all of the ganache).  Refrigerate until firm, about 20 minutes.

      When the cake is chilled, pipe a thick undulating rope of the blue icing around the top edge of the cake. Immediately top with some of the sprinkle mix. Arrange holly leaves in the frosting around the entire top edge of the cake, creating a wreath of blue holly. Add more sprinkles, if desired.

      Serve slices of cake at room temperature. 

      link Blue Holly Gingerbread Cake By Heather Baird Published: Friday, December 11, 2020Friday, December 11, 2020Blue Holly Gingerbread Cake Recipe LEGGI TUTTO

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      Twice Baked Potatoes

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      When is the last time you had Twice Baked Potatoes?! Here are two variations on a classic recipe: one with a cheddar cheese and bacon, the other with a blue cheese and chives. These are such a good side dish to a holiday meal or Sunday supper. Continue reading “Twice Baked Potatoes” » LEGGI TUTTO

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      Dreidel Sugar Cookies and a Tablescape for Hanukkah

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      No Hanukkah celebration would be complete without the four-sided spinning top game known as dreidel! This sugar cookie version pays homage to the tradition, and becomes part of a beautiful tablescape dressed in blue hues, gold, and silver. 

      Happy Hanukkah to all my friends and readers who celebrate! This post features the second of three holiday tablescapes I created for HGTV.com (see the first right here). This one is dedicated to the Festival of Lights, and each place setting has an edible dreidel favor in the form of a frosted sugar cookie.

      I absolutely loved putting this table together – pulling items from my own collection, curating a few new dishes, and crafting some table decors, too! 

      I wanted to convey an air of celebration – cue the Hanukkah confetti poppers! Even though there’s lots of gold and silver on the table, it doesn’t feel stuffy or too formal. Metallic table scatter, patterned plates, thrift store blue glassware, along with specially crafted gelt vases filled with roses made everything feel festive yet comfy. 

      The image gallery on HGTV.com is the best place to see all the little details, and you’ll find a link to the to it at the end of this blog post. I hope you enjoy browsing it all!  

      Here’s a little more about the cookie favors! The entire recipe is on HGTV’s website, but I’ll give you a quick preview here. You’ll need a dreidel cookie cutter, or you could cut a dreidel template from a heavy piece of card stock and cut around it with a paring knife.

      You’ll also find my royal icing tutorial alongside the cookies. It’s great for all kinds of designs.

      Gold sugar pearls gave these cookies just enough sparkle. They’re made by Wilton, and are a little different from gold dragees which have a mirror-like shine. These are slightly more matte, and have rich color. You can find them right here. 

      You can freehand the Hebrew characters on the cookies using a food color pen, but a stencil will make them look picture perfect! 

      Here’s wishing all the Jewish families and communities that celebrate this special occasion a very happy first night of Hanukkah!

      Links:

      Dreidel Sugar Cookie Favors

       
      11 Tips for a Guest-Impressing Hanukkah Table Setting

      Glowing Gelt Hanukkah Centerpiece

      DIY Hanukkah Confetti Poppers

      link Dreidel Sugar Cookies and a Tablescape for Hanukkah By Heather Baird Published: Thursday, December 10, 2020Thursday, December 10, 2020Dreidel Sugar Cookies and a Tablescape for Hanukkah! LEGGI TUTTO

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      Beef Bourguignon

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      1 Rehydrate dried porcini mushrooms: If you are using the dried porcini mushrooms, pour 1 cup of boiling water over the them and allow them to rehydrate for 30 minutes. Remove the mushrooms and chop coarsely. Pour the soaking water through a paper towel (to remove any dirt or debris) into a bowl and set aside.
      2 Cook the salt pork: In a large sauté pan, pour enough water to cover the bottom by about 1/8 inch. Over medium heat, cook the salt pork in the pan until the water evaporates, stirring occasionally.
      Once the water is gone, reduce the heat to medium-low, and continue to cook the salt pork until much of the fat has rendered out of it. Add a tablespoon of butter and continue to cook the salt pork until the pieces are browned and crispy.
      Use a slotted spoon to remove the salt pork pieces to a large Dutch oven or other large, thick-bottomed, lidded pot.

      3 Sear the beef: Increase the heat to medium-high. Working in batches so that you do not crowd the pan, sear the beef.
      Leave space around each piece of sizzling meat to ensure that it browns and does not steam. Don’t move the pieces of beef in the pan until they get a good sear, then turn them so they can get browned on another side.
      Take your time. This will take 15-25 minutes, depending on how large a sauté pan you have.
      Once browned, remove the beef from the sauté pan and place in the Dutch oven with the salt pork.

      4 Cook the the vegetables for the stew: When all the beef has browned and removed from the pan, add the shallots, the one chopped carrot, and the chopped porcini mushrooms if using.
      Stir in the pot to remove any browned, stuck-on bits in the pan. Cook for 2-3 minutes, then add the garlic and the tomato paste. Cook another 2-3 minutes, stirring frequently.

      5 Add brandy and mushroom soaking water: Add the brandy and stir to combine. Boil down by half, then add the strained mushroom soaking water (if using).
      Scrape any remaining browned bits off the bottom of the sauté pan and pour the contents of the pan into the Dutch oven.
      6 Simmer beef: To the Dutch oven, add the bottle of wine and enough beef stock to almost cover the beef. The beef pieces should be barely poking up out of the liquid. Add the parsley, bay leaves, thyme, and cloves. Cover, bring to a bare simmer, and cook for 1 hour.

      7 Add carrot: After 1 hour, add the second carrot (peeled and cut into chunks of 2 inches). Continue cooking for another hour, or until the beef is tender.
      8 Prep the mushrooms and onions: While the stew is cooking, trim the tough stems off the shiitake, cremini, or button mushrooms and slice into 2-3 large pieces; small mushrooms leave whole.
      To prepare the pearl onions (if needed), boil them in their skins for 4-5 minutes. Drain and submerge in a bowl of ice water. Slice the tips and root ends off the onions and slip off the outer skins. (If using frozen onions that are already blanched and peeled, allow to thaw before sautéing.)

      9 Start on the sauce: When the beef is tender, use tongs to remove all the beef and the chunks of carrots; set aside in a bowl. Strain the contents of the Dutch oven through a fine-meshed sieve set over a medium pot. This liquid will be the sauce.
      Boil the sauce down, tasting frequently. If it begins to taste too salty, turn off the heat. Otherwise, boil down until you have about 3 cups. Turn off the heat.

      10 Cook mushrooms and onions: Heat a large sauté pan over high heat and add the mushrooms. Dry sauté the mushrooms over high heat, shaking the pan and stirring often, until they release their water, about 4-5 minutes.
      Add the pearl onions and 3 tablespoons butter and toss to combine. Sprinkle salt over the onions and mushrooms. Sauté until the onions begin to brown. Remove from heat.

      11 Finish the sauce: Return the sauce to medium heat and whisk in a third of the beurre manie paste. Wait for it to incorporate into the sauce, then add another third of the beurre manie, and so on. Do not let this boil, but allow it to simmer very gently for 2-3 minutes.
      Stir in the remaining 2 tablespoons of brandy. Taste for salt and add some if needed.

      12 Serve: To serve, coat the beef, carrots, mushrooms, and pearl onions with the sauce and serve with potatoes, egg noodles, or lots of crusty bread. LEGGI TUTTO

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      Instant Malted Hot Cocoa Mix

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      This instant hot cocoa mix is rich and creamy with a heaping helping of malted milk powder. Chopped malted milk balls melt as you stir this hand-warming drink, which adds even more malt flavor! Just add hot water for instant gratification.

      This has been my favorite warm beverage for the past two months. I’ve made instant hot cocoa before, but this malted milk version is my favorite of them all. It’s made with both dry nonfat milk powder and malted milk powder, which, with all its other awesome ingredients, stirs up with just hot water and makes a very creamy cup of cocoa.  It’s too good not to share, so dig out your mason jars or upcycled jam jars! This recipe makes plenty to pass around.

      The most work you’ll do is gathering the ingredients and chopping the malted milk balls. It’s an easy-peasy homespun gift, and with more cold weather on the way, I’m sure it will be much appreciated by any deserving person on your gift list.

      A few marshmallows on top is always a good idea!

      A jar of this mix looks extra-sweet with a mini whisk tied to its lid (you can find them here) and it’s super efficient at stirring up single servings.

      Instant Malted Milk Hot Cocoa
      [Click for Printable Version]
      Yields about 5 1/2 cups of dry mix

      2 cups (227g) confectioners’ sugar
      1 cup (85g) unsweetened cocoa
      1 cup (120g) nonfat dry milk powder
      1 1/2 cups (135g) malted milk powder
      2 teaspoons cornstarch
      1 teaspoon salt
      5 oz. chocolate-covered malted milk balls, chopped

      Sift the first six ingredients together in a large mixing bowl. Whisk together until thoroughly combined. Transfer to a large air-tight container or hermetic jar; top with chopped malted milk balls. Alternatively, divide the dry mix between 8 oz. jars and top each with some of the chopped malted milk balls. Lid and tie on a tag with mixing instructions.

      Mixing instructions: Place 4 tablespoons of mix with some of the chopped milk balls in the bottom of an 11 oz. mug. Pour in 1 cup of boiling water and stir until dissolved.

      Stored air-tight at room temperature, this mix will keep for 6 months.

      link Instant Malted Hot Cocoa Mix By Heather Baird Published: Wednesday, December 09, 2020Wednesday, December 09, 2020Instant Malted Hot Cocoa Mix Recipe LEGGI TUTTO

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      Ahumado Hibisco Cocktail

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      Looking for a new seasonal cocktail that’s sure to wow, but only calls for three ingredients? This slightly spicy, smoky, sweet tea cocktail is just the thing! Perfect for the holiday season – and beyond.

      This post is written in partnership with Pure Leaf. 
      The most festive season of the year is on the horizon, and we’re ready to celebrate.
      Of course a pretty, red cocktail is in order and this one knocks it out of the park with a light, smoky mezcal and Pure Leaf Cherry Hibiscus Herbal Tea. Made with ginger juice or liqueur, this three-ingredient cocktail balances striking character and utter simplicity
      And despite its holiday facade, it’s truly a cocktail for all seasons. We think you’re going to love it. 

      Inspired by History
      The Ahumado Seco is a cocktail created at the restaurant La Condesa in Austin, Texas.  The name literally translates to “dry smoke,” with the mezcal’s smokiness balanced on the edges of a tart hibiscus tea, and the sweetened spiciness of a ginger liqueur.
      Working with Pure Leaf’s Cherry Hibiscus Herbal Tea, we’ve leaned into the history of the original cocktail but taken a pivot. Meet the Ahumado Hibisco, a departure from a straight hibiscus agua fresca, welcoming instead a more balanced and nuanced blend. 

      Why Pure Leaf Cherry Hibiscus Herbal Tea?
      There’s no need to make your own Hibiscus agua fresca; Pure Leaf’s Cherry Hibiscus Herbal Iced Tea is already the perfect compliment to the mezcal in this gorgeous drink. And thanks to the balanced flavor, the mellow hibiscus tones don’t overwhelm or dominate.
      The surprise of the cherry is also a delight alongside the mezcal’s vanilla and the ginger’s vibrant warmth. This is, indeed, one memorable cocktail! 
      What Is Mezcal?
      Actually a niche spirit that’s a category unto itself, mezcal is the agave plant made drinkable. Where tequila – a mezcal which can only be made from blue agave – is typically distinguished by its age, mezcal’s embrace of 30 different agave plants gives it a range of taste and terroir that are worth exploring. 
      Commonly associated with a smoky aroma and flavor, there can be a surprising elegance and complexity in a good mezcal, with soft finishes and subtle hints of honey, vanilla, and even ginger. 

      Ginger Juice or Ginger Liqueur?
      You can use either in this cocktail! Ginger juice should be relatively easy to find at most well-stocked specialty grocery stores or see about ordering a ginger liquor like Domaine de Canton, a medium-proof blend of Vietnamese baby ginger and cognac that has both kick and sweetness.

      Ahumado Hibisco Cocktail Recipe

      Ingredients
      2 ounces Mezcal 
      1 1/2 ounces Pure Leaf Cherry Hibiscus Herbal Tea
      3/4 ounce ginger juice (or Domaine de Canton Ginger Liqueur)
      Candied ginger (optional garnish)

      Method

      1 Combine the cocktail ingredients: Combine the mezcal, ginger liqueur, and Pure Leaf Cherry Hibiscus Herbal Tea in an ice-filled cocktail shaker.
      2 Shake: Shake until cool to the touch (10-15 seconds) and strain into an ice filled double old-fashioned glass.
      3 Serve: Garnish with candied ginger, if you’d like.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      Sugar Plum Fairy Cupcakes

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      Fluffy almond cupcakes are filled with delicious plum preserves and topped with a tall swirl of purple buttercream. Lavender sanding sugar makes them sparkle and gives them a crunchy bite.

      It’s not hard to guess what inspired these cupcakes! I can practically hear Dance of The Sugar Plum Fairies from the Nutcracker Suite when I look at them. When I was a teenager, my mom would take me to see the live ballet in December, and I’d marvel at the athleticism – effortless leaps and twirls that seemed to go on and on! It was pure magic.
      When I found a package of old-school ballerina toppers hidden in my stash of cake decors, I knew I wanted to capture a little of that magic in cupcake form.

      This recipe makes a whole troupe of cupcakes!  Plenty for you to enjoy and share with friends. If you do plan to share, you’ll need some extra-tall cupcake boxes (like this) to accommodate the tiny dancers, or you could scale down the frosting swirl just a wee bit! (I’m a frosting girl, can you tell?)

      The recipe begins with a one-bowl cupcake recipe. That means that all the ingredients are stirred up in one big bowl and there’s less dishes to do! The cakes bake to a firm yet soft crumb that’s perfect for filling. Damson plum filling is delicious in these cupcakes, and you can find the brand I use here. 

      For the piped frosting, I used a large drop flower tip (Wilton 2D) to pipe white flowers around the outer edge of the cupcakes. For the center, a large open star tip (Ateco 828) makes a tall soft serve-style swirl.

      These vintage-inspired ballerinas got a sugar plum makeover with pinky-purple acrylic paint and German glitter. You can find the ballerinas here, in my pal Amanda’s shop Cranky Cakes.  

      The plum preserves give the almond cakes a tart, fruity note which is nice with all of that buttercream, but I think my favorite part is the lavender sanding sugar on top. You’ll get a little sugar crunch between your teeth when you bite them!Sugar Plum Fairy Cupcakes 
      [Click for Printable Version]
      Yields about 20 cupcakesCakes
      2 cups (240g) all-purpose flour
      1 1/2 cups (300g) sugar 
      2 1⁄2 teaspoons baking powder
      1 teaspoon salt
      1/2 cup shortening (very soft but not melted, Crisco is best)
      3/4 cup milk 
      2 large eggs
      2 teaspoons almond extract
      1 1/2 cups plum preservesPreheat the oven to 350F. Line two cupcake tins with papers.In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Add the soft/room temperature shortening, milk, vanilla and eggs. Beat together using a hand mixer until all the ingredients are well blended; don’t over-beat (over-beating will cause the centers to sink as they bake).Pour into the prepared pans, about three-quarters full. Bake for 20-22 minutes or until a toothpick tester comes out clean when inserted in the center of a cupcake. Transfer cupcakes to wire cooling racks and cool completely.When the cupcakes are cooled, cut a hole in the top of each cupcake and remove the cake piece. It should be large enough to accommodate 1 tablespoon of preserves. Trim the cake piece flat and replace on top of the cupcake.Almond Buttercream
      1 lb. unsalted butter, at room temperature
      2 lb. (1 large bag, about 8 cups) confectioners’ sugar
      Milk or cream to thin (I used 5-6 tablespoons)
      2 teaspoons almond extract
      Neon purple food color
      Lavender sanding sugar
      Ballerina cupcake toppers, 20 ct.In the bowl of an electric mixer fitted with the whip attachment, beat the butter until creamy; add the confectioner’s sugar and beat on low speed. When the sugar is mostly absorbed, increase the mixer speed. Add milk or cream a little at a time until the mixture comes to piping consistency (soft, but not too lax). Beat in the almond extract.Transfer 1/3 of the white icing to a piping bag fitted with a large closed star tip. With the mixer running, add the neon purple food color a little at a time to the remaining buttercream. When a vibrant purple hue is achieved, transfer the frosting to a large piping bag fitted with a large open star tip. Have the sanding sugar placed in a bowl and ready to hand before you begin piping.Using the white icing, pipe stars around the outside edge of each cupcake. Using the purple icing, pipe a large swirl in the center of a cupcake and immediately sprinkle with lavender sanding sugar. Continue piping purple swirls on the cupcakes, and immediately after piping a swirl top it with sanding sugar (don’t wait around – the buttercream will crust and the sugar won’t stick!).Top each cupcake with a ballerina topper, if using.

      link Sugar Plum Fairy Cupcakes By Heather Baird Published: Tuesday, December 08, 2020Tuesday, December 08, 2020Sugar Plum Fairy Cupcakes Recipe LEGGI TUTTO