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      Ginger Snickerdoodle Cheesecake Bars

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      Snickerdoodle cookies get a seasonal cheesecake makeover with these Ginger Snickerdoodle Cheesecake Bars. One pan feeds a crowd!

      It’s hard to improve upon a classic, but these layered Ginger Snickerdoodle Cheesecake Bars come close! They’re so decadent and delicious with a gingersnap crust, cheesecake filling, and snickerdoodle cookie topping. There’s so much to love!

      Make the crust with your favorite ready-made gingersnaps. Melted butter makes the base even more delicious with its flavor and helps anchor the crust together at the bottom of the dish.

      We all love a 13×9 dish dessert. And especially for the holidays. It’s such a great way to make dessert for a crowd. One pan yields about 24 bars. And they’re so rich just a little goes a long way.

      Whip up the cheesecake filling in the bowl of an electric mixer. It’ll be thick and luscious, and easy to spread over the gingersnap crust.

      Mix up the snickerdoodle cookie topping in a big bowl. The dough should be thick and not too sticky.

      Pinch off pieces of the dough with your fingers and place them on top of the cheesecake layer. This is probably the most work you’ll do making these bars. Once everything is covered, sprinkle the cookie layer with a mixture of cinnamon and sugar.

      Bake the dessert for about 30 minutes. The sides will puff up and the middle will still have a slight wobble when it’s done. Plan ahead because these need to chill before you slice them.

      Ginger Snickerdoodle Cheesecake Bars are true comfort food! The ginger flavor that makes them so season appropriate. I bet Santa wouldn’t mind these instead of cookies on Christmas Eve.
      This blog post is sponsored by Go Bold With Butter! View their other recipes right here.

      Ginger Snickerdoodle Cheesecake Bars

      Heather Baird

      These Ginger Snickerdoodle Cheesecake Bars put a seasonal twist on the classic cookie. They’re layered with a buttery gingersnap crust, filled with creamy cheesecake batter, and topped with a ginger-snickerdoodle cookie crust.

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      Prep Time 20 minsCook Time 30 minsTotal Time 50 mins

      Course DessertCuisine American

      Servings 24

      Equipment13×9 inch dish
      Ingredients US CustomaryMetric Gingersnap cookie crust1 1/2 cups ginger snap cookie crumbs1/2 cup chopped pecans1/4 cup granulated sugar1/2 cup unsalted butter meltedCheesecake filling16 oz. cream cheese softened3/4 cup granulated sugar2 large eggs1 teaspoon vanilla extract1/2 teaspoon cinnamonGinger snickerdoodle layer3/4 cup unsalted butter softened1 1/2 cups granulated sugar1 large egg1 teaspoon vanilla extract1 1/2 teaspoons baking powder1/4 teaspoon fine grain salt2 cups all-purpose flour sifted1/2 teaspoon cinnamon1/2 teaspoon ground gingerCinnamon-sugar topping1/4 cup granulated sugar1 teaspoon cinnamon
      Instructions Gingersnap crustPreheat the oven to 350°F.Spray a 13×9 baking dish with flour-based baking spray, or grease the pan and line with parchment paper.Combine the gingersnap cookie crumbs with the pecans and sugar in a large mixing bowl, and then pour melted butter over the mixture. Stir until thoroughly combined. Press the crumb mixture into the bottom of the prepared baking dish.Cheesecake fillingIn the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until soft and fluffy. With the mixer still running, add sugar, eggs, vanilla and cinnamon. Scrape down sides and bottom of the bowl to be sure all the ingredients are well-incorporated. Whip on medium-high speed until smooth and fluffy. Pour the filling over the crust, spreading into an even layer.Snickerdoodle cookie layerIn the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy. Mix in the egg and vanilla. Add baking powder, salt, flour, cinnamon and ground ginger. Mix until just combined. Using your fingers, pinch dough into small pieces and place over the surface of the cheesecake layer. Cover the entire surface of the cheesecake layer with the dough.Cinnamon-sugar toppingStir sugar and cinnamon together in a small bowl. Sprinkle evenly over the cookie dough layer.Bake for 30-35 minutes, or until the top cookie layer is golden brown and the edges are puffed. The cheesecake middle should have a slight wobble when moved.Cool completely in the pan. Cover the bars and refrigerate to set, about 4 hours or overnight. When cheesecake bars are fully set, cut them into squares and serve.

      Keyword cheeecake filling, cream cheese, gingersnap crust, ground ginger, snickerdoodle topping

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Easy Swiss Chocolate Fondue (2 Ingredients!)

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      This recipe for Swiss Chocolate Fondue couldn’t be easier to make. It goes well with an array of dippers such as cookies and berries, or serve with potato chips and pretzels for a salty-sweet bite.

      For those looking for some easy holiday entertaining, this rich Swiss Chocolate Fondue could be just the thing. I’m planning to make it again for our intimate New Year’s Eve dinner party. I first spotted this recipe in the book “Great Party Fondues” by Peggy Fallon. I almost dismissed it because of its few ingredients. The revelation happened when I tasted it. The fine, meltable Swiss chocolate bar, Toblerone, stirred together with hot cream makes an almost instant fondue with nuances of honey and almond nougat.

      You’ll need six large Toblerone bars for this recipe, aside from the heavy cream. Heat the cream and add the bars a little at a time until melted – and that’s it! .

      Pick your dippers!
      This is where things get really fun. Anything goes, really, but I’d recommend having at least one fresh option. There’ s really nothing like a plump fresh strawberry dipped in warm chocolate fondue. However, we grabbed practically everything that was dippable for this spread. Raid your snack cabinet before you load up on things from the grocery store. If you’re like me, you already have some good snacky things on hand like pretzel rods and prepackaged biscotti.

      The fondue pot is optional. Seriously.
      Fondue pots are beautiful and cozy-looking, but really all you need is a saucepan, a trivet, and dinner some forks. The only time the burner is needed during a dessert fondue is if it stands too long and starts to set up. I haven’t had that happen yet. And even then, the burner only has to be on for a minute or two while stirring constantly. You can always re-heat the saucepan of fondue on the stove top and return it to the trivet.

      The candy bars have chopped almonds in them, so scattering on a few sliced almonds for garnish seemed appropriate. This is optional, of course. But it makes a pretty presentation.

      The great thing about fondue is that it’s both entertainment and meal. Or in this case – dessert! It will always be one of my favorite things to serve for a party of 4-6. It always seems to bring a sweet spirit and good conversation. This chocolate fondue reheats well, and if by chance there’s any left over, it can be refrigerated for later.
      If you’re also interested in some cheesy fondue-ing, you can find my very favorite tried-and-true Classic Cheese Fondue right here. Along with some fondue etiquette.

      Easy Swiss Chocolate Fondue (Toblerone Fondue)

      Heather Baird

      Toblerone is a high quality Swiss chocolate bar that blends honey and almond nougat with milk chocolate. You can find it at most US grocery stores and for purchase online.
      Serve this dessert fondue as a fun ending to a special meal. Include dippers like fresh fruit, angel food cake chunks, pound cake squares, crisp lady fingers, and salty-snacky foods such as pretzels.
      Yields about 2 cups of fondue.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 5 minsCook Time 7 minsTotal Time 12 mins

      Course DessertCuisine Swiss

      Servings 8

      Ingredients US CustomaryMetric 3/4 cup heavy cream6 bars Toblerone with Honey and Almond Nougat 3.5 oz. each, broken into pieces
      Instructions In a medium-sized saucepan, heat cream over medium heat until steaming, stirring constantly.Add pieces of chocolate a handful at a time. Stir after each addition. Let the chocolate partially melt before adding more.Lower heat so that cream and chocolate do not scorch, and stir until all chocolate is melted. Transfer to fondue pot immediately.
      NotesThis recipe is adapted from the book Great Party Fondues by Peggy Fallon. Her version spikes the fondue with 2 tablespoons of cognac, stirred in at the end. 
      A scattering of sliced almonds on top makes a nice garnish for the fondue. 
       
       

      Keyword heavy cream, Swiss chocolate, Toblerone

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Florentine Cookie Bars

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      These Florentine Cookie Bars are heaped with a candied mixture of nuts and dried fruits. A shortbread crust provides a buttery base for all of those sweet toppings.

      You may be familiar with Florentine cookies, which are delicious lacy European cookies topped with dried fruits and toasted nuts. These bars are similar. But instead of baking individual cookies, a whole sheet of shortbread is loaded with the traditional Florentine candied fruit and nut mixture, then baked. It’s a nice way to make a bunch of tasty cookies without having to do lots of scooping.

      Begin with a simple shortbread crust. It’s an easy dough to mix up and roll out. If you have a fluted pastry wheel, then use it to ruffle the edge of the dough. Otherwise, square up the edges with a sharp knife.

      Save the scraps and re-roll them for some cute star toppers! Bake the base and the cookies and let them cool while you prepare the topping.

      Bubble up!
      Next, cook up butter and sugars together. You’ll need to bring the mixture to about 250°F on a thermometer.

      Toss together the dried fruits and nuts. This recipe uses about 1 1/2 cups of sliced almonds alone, which seems like a lot when you pour it into the bowl. I was a little shocked – but not at all deterred!

      When the mixture comes to temperature, pour the candy over the fruit and nuts. Stir together well. If you spray a rubber spatula with cooking spray, then you’ll have an easier time mixing everything together.

      Spread the mixture over the crust and bake for a second, short time. This adheres the fruit and nut mixture to the shortbread and makes the whole thing chewy and awesome.

      After the second bake, cut the sheet into bars. The serving size is variable here, but just a small bar packs a punch. Aim for about 24 slices, although you could go as high as 36.

      Top the bars with the star shapes and serve. You can also package them in a beautiful cookie tin, just layer between sheets of wax paper so they don’t stick to each other.
      Loaded with candied fruit and nuts, Florentine Cookie Bars definitely have lots of holiday appeal.

      Florentine Bars

      Heather Baird

      These bars hold and abundance of fruit and nuts on a buttery shortbread base. Serving a platter full is a wonderful way to celebrate the season, and they also make a tasty homemade gift. I usually cut the cookie sheet into 24 pieces, but you can make them smaller. There’s a lot of flavor packed into each bar, so even a small piece can be very filling.

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      Prep Time 20 minsCook Time 30 minsTotal Time 50 mins

      Course DessertCuisine American

      Servings 24

      Equipment1″ star cookie cutter, optional
      Ingredients US CustomaryMetric Shortbread crust1 cup salted butter at room temperature1/2 cup sugar1 egg1 egg yolk2 1/2 cups all-purpose flour plus more for rolling out1/4 teaspoon fine grain saltFruit and nut topping1 1/4 cups sugar14 tablespoons unsalted butter 1/2 cup plus 6 tablespoons1/3 cup honey1/3 cup heavy cream3/4 lb. sliced almonds1/2 cup dried cranberries1/2 cup dried apricots finely chopped1/2 cup dried cherries finely chopped
      Instructions CrustIn a large bowl, cream the salted butter with 1/2 cup of sugar until light and fluffy. Add the egg and egg yolk and beat to combine. Gradually add the flour and salt; mix well. The dough will be very soft.Spread a sheet of 16×11 inch parchment paper on a work surface and dust with flour. Roll the dough out on the paper using a floured rolling pin to 1/4 inch thickness. Using a fluted pastry wheel or a large chef’s knife, trim the overhanging dough to about 15×10 inches, just inside the parchment paper. Transfer the dough on the parchment to a rimmed baking sheet. Bake until golden brown, about 12 minutes. Remove from the oven and set aside. Leave the oven on.Re-roll the scraps and cut 1” star shapes out; place on a parchment lined baking sheet. Chill the shapes for 5 minutes in the freezer then bake for 5-7 minutes or until golden brown. Let cool completely and set aside for decoration.Fruit and nut toppingPlace the almonds, cranberries, apricots and cherries in a large bowl. In a medium saucepan over medium heat, stir together the unsalted butter, sugar, honey, and cream. Cook the mixture, stirring frequently, until the temperature registers 250°F on a candy thermometer. Remove pan from the heat and pour over the nut and fruit mixture. Mix well. Using a spatula gently spread the warm topping over the shortbread crust. Bake until the fruit and nut topping is caramelized and the almonds are lightly browned, about 10 minutes. Remove from the oven and slice into squares while still warm. Top each square with some of the cut-out shortbread stars. Cool completely before serving.

      Keyword craisins, dried apricots, shortbread crust, sliced almonds

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Chocolate Chip Cookie Dough Truffles

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      What’s better than a chocolate chip cookie? Chocolate Chip Cookie Dough Truffles! No holiday candy tray is complete without them.

      It’s candy making season, and I’ve been taking full advantage of some easy, classic additions for making the holidays extra happy. I almost can’t believe that Chocolate Chip Cookie Dough Truffles haven’t made it to the blog, until just now. It’s such a fun, indulgent treat and a real crowd-pleaser! Who doesn’t love chocolate chip cookie dough?

      Toast your flour.
      Since I’m extremely partial to my own Gourmet Edible Cookie Dough, I used it for these truffles. It’s a great little recipe that yields an authentic buttery, brown sugar crunch, and it’s safe to eat because the flour is toasted. Flour is a raw ingredient, but it takes just 10 minutes to toast in the oven and you’re ready to safely eat all the cookie dough you can stand. Whip up a batch and check the consistency by squeezing a handful. It should pack under the pressure of your hand.

      A cookie scoop makes evenly portioned dough balls, so I always use (and recommend!) one. After they’re all rolled up, give them a chill.

      Chocolate confectioners’ coating (also known as chocolate almond bark) is mild tasting and really lets the cookie dough be the star of the show – and that’s what we want! You can find packages of confectioners’ coating in the baking aisle with the chocolate chips.

      When the truffles are set, give them an extra drizzle of chocolate. You’ll have some chocolate coating left over, so put it in a piping bag or a zip-top bag with the corner shipped. This extra touch makes them pretty and totally gift-worthy!

      These truffles hold lots of brown sugar crunch, which is just the sensation you’d get eating a bowlful of cookie dough destined for baking. Mini chocolate chips disperse best in a small ball, so use those instead of the standard sized ones.

      Chocolate Chip Cookie Dough Truffles are so indulgent. And they are loved by kids and grown-ups alike. Place them in mini cupcake papers for cute packaging. They keep well in a decorative tin, which is also the perfect way to gift them.

      Chocolate Chip Cookie Dough Truffles

      Heather Baird

      Chocolate chip cookie dough is wrapped in a chocolate shell for a fun holiday treat. Use a cookie scoop to make all the truffles uniform. These are a wonderful addition to a holiday candy assortment tray, and they also make a sweet homespun gift.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 40 minsCook Time 12 minsTotal Time 52 mins

      Course DessertCuisine American

      Servings 6

      Equipmentcookie scoop (4 teaspoon capacity)
      Ingredients US CustomaryMetric 1 1/2 cups all-purpose flour1/2 teaspoon salt1 cup light brown sugar packed1/2 cup granulated sugar1/2 cup unsalted butter melted1 tsp. vanilla extract2/3 cup mini chocolate chips2 to 4 tablespoons whole milk16 oz. chocolate confectioners’ coating chocolate almond bark
      Instructions Place the flour on a baking sheet and toast at 300F for 10 minutes. You can also heat it in the microwave for 1 to 2 minutes, stirring occasionally until an instant read thermometer reads 160F. Let cool completely before using.In the bowl of a stand mixer fitted with the paddle attachment, stir together cooled flour, salt, brown sugar and granulated sugar. Pour in butter and vanilla extract. Mix until a dry dough forms. Add chocolate chips and mix on lowest speed.When chocolate chips are evenly dispersed, add whole milk 1 tablespoon at a time with the machine on low speed. The mixture should be unsticky and pack easily in your hand when squeezed.Scoop the cookie dough using a cookie scoop (4 teaspoon capacity). Roll into balls between your palms. Refrigerate 15 minutes.Break the confectioners’ coating into pieces at the score marks. Heat the it in a microwave-safe bowl at 100% power at 30 second increments until melted and smooth. This may take up to 2 minutes. Stir well between heating and let the residual heat from the bowl do some of the melting. This prevents overheating.Using a fork, roll a chocolate chip cookie ball into the chocolate coating. Lift and tap off excess coating. Place on a parchment-lined baking sheet, using another fork to scoot the truffle from the dipping fork.Repeat the process with the remaining truffles. Re-heat the candy coating in the microwave as needed, at 30 second increments. Allow the truffles to set until firm, about 10 minutes.Transfer the remaining melted chocolate coating to a piping bag with a small hole snipped in the end, or a zip-top bag with a tiny hold snipped in one corner. Drizzle chocolate coating over the truffles to create a decorative zigzag.Store truffles in the refrigerator for longevity.
      NotesAn equal amount of chopped chocolate bars or chocolate chips can be used in place of the confectioners’ coating. Chocolate will bloom if overheated, which means a white chalky finish may occur as the truffles set. To avoid this, add 2 tablespoons of white vegetable shortening to the chocolate as you melt it.

      Keyword brown sugar, mini chocolate chips, unsalted butter

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Mini Eggnog Bundt Cakes with Gingerbread Cookie Antlers

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      These Mini Eggnog Bundt Cakes are flavored with prepared eggnog and brushed with golden rum syrup. Gingerbread cookie antlers add a touch of seasonal fun.

      ‘Tis the season to enjoy alll of the eggnog! I’ll take mine in the form of these mini eggnog bundt cakes. The eggnog flavor really carries through, and it’s enhanced by a golden rum syrup that soaks into the sponge. Gingerbread antler cookies are too cute and so tasty. Place a cookie atop each bundt cake to create a really sweet table display.

      Start with the fluffy cake batter portioned into four (or more) mini bundt pans. This recipe will make about 8 minis, or you can bake the batter into one large 12 cup bundt pan.

      Bake the bundts for 28-30 minutes. Mine cooked perfectly in 30 minutes. Next, bubble up some butter-rum soaking syrup on the stovetop. Poke holes in the cakes, then spoon or brush on the syrup.

      Nothing beats a classic!
      For the antlers, whip up a batch of my gingerbread house dough. It’s quite good and easy to work with. The antler cutter I used can be found here. Cutting the shapes is easy when the dough is chilled, but it’s a little fiddly getting the cookie dough out of the cutter. Even with a floured cutter I had to coax the dough out with a pinky finger inserted into each antler-end.

      You’ll need 8 cookies for toppers, or if you’re baking the batter in one large bundt pan you could serve them on the side. Either way, you’ll have lots of gingerbread cookie dough left over if you make the entire recipe. But since this is cookie season, I’m sure you won’t mind stamping out some extra gingerbread folk!

      Stand an antler cookie upright on top of each bundt cake and insert a toothpick behind a tall end of the antler. The toothpick keeps the cookie propped upright.

      These mini eggnog bundt cakes are so tender and lovely. The eggnog is truly present in flavor with the rum sauce carrying a light boozy note. These would make wonderful gifts, or arranged together for a fun centerpiece.
      The cookies will soften over time if left on the moist cake. Serve these soon after you assemble them.

      Mini Eggnog Bundt Cakes with Gingerbread Cookie Antlers

      Heather Baird

      These Mini Eggnog Bundt Cakes are flavored with prepared eggnog and brushed with golden rum syrup. Gingerbread cookie antlers add a touch of seasonal fun. Don’t have mini bundt pans? See the recipe notes for instructions on how to make this into one large bundt cake.

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      Prep Time 25 minsCook Time 30 minsTotal Time 55 mins

      Course DessertCuisine American

      Servings 8

      Equipment4 1/2 x 2 inch mini bundt pans (4)3 1/2 inch deer antler cookie cutterPastry brush
      Ingredients US CustomaryMetric Bundt cakes1 cup unsalted butter at room temperature1 cup brown sugar1/2 cup granulated sugar4 large eggs at room temperature3 tablespoons golden rum or spiced rum1 teaspoon vanilla extract3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon fine grain sea salt1 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1 cup eggnog commercially prepared, room temp.Rum syrup1/2 cup unsalted butter1/4 cup water1 cup sugar1/4 teaspoon salt1/2 cup golden rum1/2 teaspoon vanilla extract
      Instructions Mini bundt cakesPreheat the oven to 350F. Coat four 4 1/2 x 2 inch mini bunt pans with flour-based baking spray and set the pans on a large baking sheet.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy, about 3 minutes on medium-high. Add eggs one at a time, mixing well to incorporate before adding the next egg. Mix in the golden rum and vanilla extract.In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add 1/3 of the flour mixture to the creamed mixture. Mix until just combined. Add half of the eggnog; mix until just combined. Alternate the remaining flour and eggnog additions, ending with the flour mixture. Mix each addition until just combined and do not overmix. Scrape down the bowl and fold together any pockets of butter of flour by hand.Divide the batter evenly between the four mini bundt pans, filling them about 3/4 full. Cover the remaining batter in the bowl with a tea towel.Bake for 25-30 minutes. A toothpick tester inserted into the cake should come out clean when it’s done. Let cool in the pans 5 minutes, then gently turn out onto wire racks to cool completely.Wash and dry pans; re-coat with flour-based baking spray. Bake the remaining batter in the four mini bundt pans as before. Gently turn out onto wire racks to cool completely.Rum syrupIn a medium saucepan combine the syrup ingredients except the vanilla. Bring the mixture to a boil over high heat then reduce to a simmer. Cook 5-8 minutes, or until the syrup thicken slightly. Remove from the heat and add the vanilla extract.Crumple a large piece of aluminum foil and place on a baking pan large enough to hold all 8 cakes. Place mini bundt cakes upside down on the foil. Position the cakes so the foil cushions the tops of the cakes. Use a toothpick to poke holes all over the bottoms of the cakes. Spoon some of the syrup over the bottoms of the cakes. Allow the syrup to soak in, about 10 minutes. Gently turn cakes over and lightly brush on more of the syrup using a soft pastry brush. You may not have to use all of the syrup.AssemblyFollow instructions for preparing and rolling the gingerbread dough in the linked post. Cut the dough using the deer antler cutter. Cut at least 8 antlers for toppers, and cut more to serve on the side of the cakes. Place the cut-outs on parchment-lined baking sheets. Bake for 7-10 minutes, or until the gingerbread antlers are puffed and fragrant. Cool completely before using as cake toppers.Just before serving, place an antler upright on each cake. Use a toothpick inserted just behind one side of an antler to prop it up.
      NotesWhat to expect: These mini cakes have a soft sponge and a moist texture with notes of rum. The eggnog flavor is obvious and so delicious.
      Top the cakes with the cookie antlers up to an hour before serving. Any longer and they will lose their crispness over time. The cookies will soften due to the moisture of the cake. Some of my cakes that sat 24 hours topped with the cookies (covered in plastic wrap) softened considerably. The cookies were still delicious but their texture was fragile and more cake-like than cookie. 
      For one large cake, coat a 10 or 12 cup bundt pan with flour-based baking spray. Prepare batter as directed. Spread evenly in the bundt pan and bake for 45-50 minutes, or until a toothpick tester comes in clean. Cool in the pan 10 minutes. Poke holes in the bottom of the cake using a long skewer and pour some of the rum syrup over the cake. Let stand until absorbed, about 20 minutes. Turn the cake out of the pan and brush with more of the syrup. 
      This recipe was researched and adapted from several recipes online, with thanks and kind regards to The Little Epicurean and Homemade Hooplah. The rum syrup recipe is adapted from King Arthur Baking’s Caribbean-Style Rum Cake. 

      Keyword eggnog, golden rum syrup, nutmeg, unsalted butter

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Butterfinger Truffles

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      Crunchy, peanut-buttery Butterfinger Truffles are easy to whip up and they make a wonderful edible gift. Just four ingredients!

      Here’s something sweet and delicious for your candy tin! These candy bar-inspired truffles come together in a hurry with only four ingredients for you grocery list. Soft silky chocolate ganache holds crunchy chunks of candy bars inside. The outside is covered in more Butterfinger candy bars that have been ground fine for a tasty truffle coating.

      Use good quality chocolate for the truffle mixture. Baker’s bars are a good choice. Semisweet chocolate is my to-to for truffles. But milk chocolate could also be used for a milder truffle, and to match the candy bar’s milk chocolate coating.

      Use the magic truffle ratio of 2:1, chopped chocolate to hot cream. Whisk it up and then add 3 whole chopped up Butterfinger candy bars. Fold all that peanut-buttery goodness into the ganache mixture and chill to set.

      Roll ’em up!
      Scoop and roll the set ganache by the level 1 tablespoons. Then roll the truffles in finely ground Butterfinger bars. The crumbs stick to the truffles well and it gives the candy a uniform appearance.

      These are potent little bites, so one batch will go a long way if you’re gifting them. Package up 4-6 in a little box or bag for a cute gift.

      A festive paper cup makes a good container to slip a bag of truffles into. That way they don’t get crushed during transport. I love these bright red metallic striped cups. You can find them for purchase right here.

      Candy making is such an enjoyable holiday tradition, and these are so easy to throw together. It could easily be a fun project for the whole family.

      Butterfinger Truffles

      Heather Baird

      What’s better than a Butterfinger candy bar? A Butterfinger truffle! These are highly giftable and so tasty. Semisweet chocolate is lovely in this recipe, but milk chocolate can be used to match the flavor of the candy bar’s coating.These keep for 7 days in the refrigerator. See recipe notes for more tips.

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      Prep Time 25 minsCook Time 1 min2 hours chill time 2 hrsTotal Time 2 hrs 26 mins

      Course DessertCuisine American

      Servings 24 truffles

      Ingredients US CustomaryMetric 5 full-size Butterfinger candy bars 1.9 oz. each8 oz. semisweet chocolate fine chopped1/2 cup heavy cream1/2 teaspoon butter and nut extract optional
      Instructions Break two candy bars in the bowl of a food processor. Pulse to fine crumbs. Place in a shallow bowl and set aside.Chop remaining candy bars into pieces with a chef’s knife.Place the semisweet chocolate in a heat-proof bowl. In a glass measuring cup with a pour spout, heat the heavy cream in the microwave for 1 minute, or until steaming but not boiling. Alternatively you can do this on the stove top in a sauce pan.Pour the hot cream over the chocolate and let stand 1 minute. Add the butter and nut flavor if using. Whisk slowly until a shiny ganache is formed, this should take about 3 minutes to fully incorporate. Stir in the chopped candy bars. Cover and refrigerate until set, about 2 hours or until the ganache is firm and scoopable.Scoop the truffle mixture into level 1 tablespoon balls. Roll quickly between palms to make smooth, evenly shaped truffles. Quickly roll in candy bar crumbs.Store truffles in the refrigerator for up to 7 days.Let the truffles stand at room temperature before serving, as the flavors are more developed.
      NotesWhat to expect: Silky chocolate ganache holds chunks of Butterfinger candy bar inside with a fine crumbly coating of Butterfinger bars on the outside. Each truffle is a rich bite, and one batch could be divided into many gifts.
      If you have leftover Butterfinger crumbs for rolling, save them. Over time in the fridge the coating on the truffles gets a little sticky. Re-roll the truffles in more crumbs just before serving. (Although they may not last long enough to get sticky!)
      Butter and nut flavor is a southern pantry staple that many home bakers use in cakes and banana pudding. It is optional in this recipe but it adds to the buttery flavor of the candy bars. Butter pecan flavoring can also be used. You can find both of these for purchase online.

      Keyword butterfinger candy bars, heavy cream, semisweet chocolate

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Hungarian Dobos Torte

      ha scritto per te

      Dobos Torte is a traditional Hungarian cake with thin layers of light sponge filled with rich chocolate buttercream. A showy caramel garnish makes it an eye-catching holiday centerpiece.

      Dobos torte is such a classic special occasion cake with rich history and flavor. Although the number of layers are often debated (6, 7, 8, 11?) everyone can agree it is both beautiful and delicious.
      The cake is named for its creator, József Dobos. The finer details of the original Dobos torte recipe were lost in the Second World War. Perhaps that’s why the recipes are so varied today. This this six layer cake is a fine version of Dobos Torte. It is balanced with light sponge layers and rich chocolate buttercream, and makes a very pretty holiday centerpiece.
      The Hungarian pastry chef József C. Dobos created this torte in the late 1800’s. Its decoration was considered minimalistic compared to the elaborate cakes of that era. The cake was such a sensation throughout Europe, it was often poorly reproduced by other pastry shops. Dobos donated his recipe to the local Confectioner and Gingerbread Industry Board so pastry chefs would have access to the true recipe, and to halt the bad imitations.-Researched and paraphrased from Dobos C. Joseph Memory Book, The Hungarian Gastronomy Book

      Feather light sponge layers.
      These days the sponge for traditional Dobos Torte is made with potato starch and flour. And like most sponge cakes the egg whites are whipped separately from the fatty yolk mixture. No surprises there. But take care not to over whip the egg whites or your cake will be too dry. Look for stiff peaks with a glossy finish. If you have stiff peaks with a dry or matte finish, you’ve gone too far.

      Use pasteurized eggs for this buttercream.
      The buttercream is wonderfully rich and silky, and that’s due to uncooked egg yolks whipped with the butter, sugar, and chocolate. This method for buttercream was new to me, but it’s not unlike the raw egg yolk custard in My Favorite Tiramisu. It is highly unlikely that microorganisms will grow in such a fatty, sugary frosting, and using yolks from pasteurized eggs is the most preventative measure. So, use them! And save your farm fresh eggs for the sponge layers.
      From my research, the addition of yolks aims to replicate the texture of the original buttercream that Mr. Dobos made. Based on the information available, his recipe used cocoa mass (cocoa liquor) and cocoa butter which are not usual staples in the home baker’s kitchen. So this is our more approachable option. If you remain dubious about using raw eggs, see the recipe notes for a quick chocolate buttercream that does not use egg yolks.

      The buttercream is not only the filling, but also the covering. I pressed in some sliced almonds while the frosting was still tacky, but you could use pecans, walnuts, or the traditional favorite which is hazelnuts.

      You’ll have plenty of frosting left over to pipe large swirls on top of the cake. These are important because they prop up the cake’s eye-catching garnish of hard caramel.

      The design creates an almost a windmill effect, and it’s beautiful from a bird’s eye view. The recipe is simply sugar and lemon juice cooked to amber hard caramel stage. It sounds really simple but timing is everything.

      How to make the caramel garnish.
      First, use the bottom of the same 8″ cake pan you cooked the sponge in to trace an 8″ circle onto parchment paper. Cook the caramel while watching it constantly and be ready to remove it from the heat at a moment’s notice. When the amber color is achieved, pour the caramel in the center of the circle and spread it out with a hot stainless steel spatula. You can make your spatula hot by placing it on the stove eye for 20 seconds, or if you have a chef’s torch you can heat it up with that. If you try to spread the caramel with a cold spatula, it will stick terribly.

      Practice makes perfect.
      Next, wait a few seconds until the caramel starts to set, then score it into wedges with a buttered knife. After the caramel is completely hardened, break it apart at the score lines. My first attempt at making this garnish broke apart irregularly. I had to make a second one, and it turned out much better. Practice makes perfect (or in my case, adequate). Luckily it takes very little time to repeat the process, because hard caramel doesn’t take long to cook!

      The swirls on the cake prop up each caramel wedge. I just love the effect.

      “A torte — is one with a pleasing appearance inside and out.”-confectioner’s description, early 20th century

      European cakes are often sponge-based and less moist than what American palates are accustomed to. And although it’s not original, I brush the layers with simple syrup which is included in this recipe. It seems to be an accepted practice, and some even add a boozy note with the addition of bourbon, whisky, etc. Tradition in baking is a wonderful thing, but a dry cake is not. The syrup is an extra step but improves the end result, and if you’ve overwhipped your sponge it’s a fail safe for a moist cake.

      Hungarian Dobos Torte

      Heather Baird

      Dobos Torte is traditionally a confection with thin sponge layers, filled and frosted with a rich chocolate buttercream, and covered with a clear sheet of caramel glaze. In this version the caramel is cut into triangles and placed in a fan design on top of the cake.The chocolate buttercream uses uncooked egg yolks. It’s very important to use pasteurized eggs for safe use in this dish. If you’re preparing this cake for guests who might be sensitive to this, or if you prefer not to eat raw egg yolks, I’ve included a quick chocolate buttercream recipe in the notes section that can be used instead.

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      Prep Time 45 minsCook Time 30 minsTotal Time 1 hr 15 mins

      Course DessertCuisine Hungarian

      Servings 10

      Equipment8 inch round cake pans (2)large closed star piping tipPiping bagPastry brush
      Ingredients US CustomaryMetric Sponge layers2/3 cup all-purpose flour1/2 cup potato starch or cornstarch2/3 cup granulated sugar6 eggs separated and at room temperature1 teaspoon lemon zestSimple syrup1/2 cup granulated sugar1/2 cup water1 teaspoon vanilla extractChocolate buttercream16 oz. semisweet chocolate chopped2 cups unsalted butter at room temperature6 large egg yolks1/4 cup confectioners’ sugar1/4 teaspoon fine grain sea salt1 teaspoon vanilla extractGarnishes2/3 cup sliced almonds3/4 cup granulated sugar1 teaspoon lemon juice
      Instructions Sponge layersSift together the flour and potato starch. Set aside.Set aside two thirds of the granulated sugar. Whisk the egg yolks with the remaining sugar until light and pale. When the beater is lifted the batter should leave a trail in the bowl (this is called ribbon stage). Stir in the zest.In a separate bowl, whisk the egg whites into soft peaks. Gradually whisk in the reserved sugar to form stiff, glossy peaks. Stir two big spoonfuls of the egg whites into the yolk mixture to loosen the texture. Gently fold in the flour. This will take a bit of careful mixing and the texture will seem strange and thick, but keep going. When no streaks of flour remain gently fold in the remaining egg whites. Do all of these steps as gently as possible so that you don’t knock out all of the air.Preheat the oven to 425F. Spray two 8-inch round cake pans with flour-based baking spray, or grease the pans and line them with parchment rounds.Using a scale divide the batter into six bowls evenly (mine were about 3.30 oz. per pan, but yours may vary). This ensures each sponge layer will be the same thickness upon slicing. Alternatively, divide 1/3 of the batter between the two prepared pans. Spread an even layer in the bottom of each one using a small offset spatula or the back of a spoon.Bake for 5-6 minutes or until golden. Invert cakes onto wire racks and remove parchment, if using. Wash pans and re-grease. Repeat the process twice more with the remaining mixture to make another four layers of sponge, making six in total.Simple syrupIn a small saucepan, combine the sugar and water. Bring to a boil. Cook until the sugar is melted; remove from heat. Stir in vanilla extract and let cool completely.Chocolate buttercreamIn a microwave-safe bowl, heat the chocolate until melted and smooth, in 30 second increments, about 2 minutes total. Cool to room temperature but still liquid and pourable.In the bowl of an electric mixer fitted with the whip, beat the butter until light and fluffy, about 2 minutes on medium-high. Add the egg yolks one at a time, mixing well before adding the next. Add in the cooled chocolate and sugar. Scrape down the sides of the bowl to incorporate any hidden streaks of butter or chocolate. Mix in the salt and vanilla extract. Beat until fluffy.Place about 1 1/4 cups of the chocolate buttercream in a piping bag fitted with a large closed star piping tip; set aside. Brush a sponge layer lightly with the simple syrup using a pastry brush. Sandwich each of the six sponge layers together, brushing as you stack, with 1/4-inch-thick layer of the chocolate buttercream, then spread more buttercream evenly over the top and sides of the cake. To garnish the sides of the cake, press the sliced almonds into the sides while the buttercream is still tacky. Pipe 8 large rosettes of chocolate buttercream, evenly spaced, on the top edge of the cake using the piping bag of frosting. Chill for one hour before adding the caramel garnish.Caramel garnishDraw an 8” circle on a piece of parchment paper using the same pan you baked he sponge cakes in; set aside on a flat heat-proof work surface.Place the sugar and lemon juice in a small saucepan and mix together until the sugar looks like wet sand. Cook over medium high heat, watching constantly, and stirring/prodding the mixture occasionally until an amber caramel is formed.Immediately pour the caramel into the center of the marked circle and quickly spread out using a hot stainless-steel spatula (to heat the spatula, let it rest on a hot stove eye, or heat it with a chef’s torch). Leave it for a few seconds until it starts to set. Grease a large chef’s knife then score the caramel into 8 wedges. Let set completely then gently break apart at the score marks.Rest a caramel wedge at an angle on each rosette on the cake.Store the cake covered at room temperature. This cake keeps well for a week and seems to improve upon standing.
      NotesUse the following recipe if you prefer to not make the buttercream with uncooked egg yolks. It is not as dark or silky as the yolk buttercream, but it is a fine replacement. The recipe is taken from the Dobos Torta recipe in the book Ultimate Cake by Barbara Maher. You may also choose to use your own chocolate buttercream recipe.
      Quick Chocolate Buttercream 

      3 teaspoons instant coffee
      3 teaspoons unsweet cocoa powder
      6 oz. semisweet chocolate chopped
      3 cups unsalted butter softened
      1 1/2 cups powdered sugar 

      Dissolve the instant coffee and cocoa powder in 6 tablespoons boiling water. Pour into a small heat-proof bowl and add the chopped chocolate; melt over a pan of simmering water. Let cool until thickened but not set.
      In another bowl, beat the butter and confectioners’ sugar together until pale and fluff. Add the chocolate and mix well until combined. Then beat the mixture until pale and fluffy and thick. Use to fill, frost, and decorate a 6-layer Dobos Torte.

      Keyword chocolate buttercream, hard caramel, potato starch, sliced almonds, sponge cake layers

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    • in Recipes

      Matcha Almond Shortbread Trees

      ha scritto per te

      Naturally green Matcha Almond Shortbread Trees are buttery and delicately flavored with green tea. They’re finished with a dark chocolate drizzle and a pinch of coarse sea salt.

      Shortbread – what’s not to love? It might be my favorite cookie of all time. The ingredients are so few, with butter being the star ingredient. Here it shares the spotlight with matcha green tea. If you’ve been reading this blog for very long, then you know I was an earlier adopter/enthusiast of using matcha green tea in baked goods. It’s so beautiful, and the flavor pairs well with almond. I discovered this back in 2009, with my favorite Matcha-Almond Genoise Layer Cake.

      Matcha + Almond = ♥.
      This recipe is a riff on my favorite shortbread formula, which is from the Sprinkle Bakes book. A little of the AP flour is replaced with almond flour. Whip up this un-sticky naturally green dough until just combined. If you overwork the dough the cookies will be cardboard tough. Your restraint will be rewarded with tender, crumbly goodness.

      Roll the dough to the desired thickness. I rolled these cookies (pictured below) a little thinner than 1/2 inch. However, I also rolled some at 1/4 inch thickness, and they were wonderfully crumbly and so buttery tasting. There’s room for both in my cookie jar.

      Chill those trees! Shortbread will inevitably relax a little in the oven, but if you freeze the shapes first the edges will stay sharp.

      They come out of the oven looking almost the same as they went in. Except – the edges are ever-so-slightly golden. I am truly impressed by color and flavor imparted by the Suncore Foods matcha I recently tried for the first time. You can find it here for purchase.

      The flavor of these cookies are a little grown up. But altogether, the delicate green tea, dark chocolate, and sea salt create a nice balance of flavor.

      A kiss of salt.
      After the cookies are drizzled, sprinkled, and set, turn them over and tap off the excess salt. Nobody wants an over-salted cookie. But be careful! These cookies are require gentle handling. The almond flour in the recipe makes the texture of these cookies even shorter, which gives them a tender, delicate crumb.

      These Matcha Almond Shortbread Trees are so beautifully flavored and perfect for the gourmand or tea connoisseur in your life! I’ve formulated the recipe to impart delicate green tea flavor. Because, I’ve often tried recipes that use too much which can make confections too bitter. Along with the dark chocolate and sea salt garnishes, this cookie is a real treat!

      Matcha-Almond Shortbread Trees

      Heather Baird

      Naturally green Matcha Almond Shortbread Trees are buttery and delicately flavored with green tea. They’re finished with a dark chocolate drizzle and a pinch of coarse sea salt. I use and recommend Suncore Premium Midori Jade Matcha Supercolor Powder for the most intense green hue. See the blog post for shopping links.The yield will depend on the size cookie cutter you use and the thickness of the dough. You’ll average about 36 cookies with 3-inch cookies rolled to 1/4 inch thickness. My cookies were larger, at 4 inches and just shy of 1/2 inch thickness. My yield was about 26. Be careful when re-rolling cookie scraps. Don’t overwork the dough or the cookies will be tough instead of delicate and crumbly.

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      Prep Time 45 minsCook Time 15 mins50 minutes chill time 50 minsTotal Time 1 hr 50 mins

      Course DessertCuisine American

      Servings 36

      Ingredients US CustomaryMetric Matcha almond shortbread2 cups unsalted butter softened1/4 cup granulated sugar1 cup confectioners’ sugar2 tablespoons matcha tea powder sifted3 1/2 cups all-purpose flour1/2 cup almond flour1/2 teaspoon salt1 tablespoon almond extractToppings1/4 cup dark chocolate chips or semisweet chips melted1 teaspoon coarse grey sea salt or other coarse sea salt
      Instructions ShortbreadIn a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy.Add the confectioners’ sugar and beat until incorporated. Add the sifted matcha tea powder. Mix again until well dispersed. Scrape down the bowl and mix again.In a separate mixing bowl, combine the flour, almond flour, and salt. Add half of the flour to the creamed mixture and mix until a dough forms. Add the almond extract; mix to incorporate. Then, add the remaining flour and mix again on low speed until a stiff dough forms.Gather the dough together with your hands and place on a lightly floured surface. Divide into two pieces. Using a floured rolling pin, roll each piece of dough until flattened to the desired thickness (slightly less than 1/2 inch for thick soft cookies, 1/4 inch for thin, crisper cookies with browned edges).Wrap the dough pieces in plastic film and place on a cookie sheet or jelly roll pan. Refrigerate for 30 minutes. The dough will firm quickly because of the high butter content.Remove dough from the refrigerator, unwrap and cut shapes from the dough. Transfer to parchment-lined cookie sheets and freeze the shapes on the cookie sheets for at least 10 minutes.Preheat the oven to 350°F.Bake until lightly golden around the edges: 7-10 minutes for small cookies, 12-15 minutes for medium cookies, 17-20 minutes for large or thick cookies.When cookies are lightly golden around the edges and fragrant, remove them from the oven and let cool on the pans completely. These are tender cookies, and they will break if you try to move them while still hot.ToppingsPlace the melted dark chocolate in a piping bag and cut a small opening in the tip. Pipe the chocolate onto the cooled cookies still on the parchment paper in the pans. Sprinkle each cookie with a pinch of coarse salt. Let stand until the chocolate sets, about 10 minutes, or refrigerate them to speed setting.Remove the cookies from the pans and tap off excess salt – do this gently, as these cookies are delicate. Place cookies in an airtight container, or plate them and cover with plastic wrap.
      NotesWhat to expect: This shortbread has mild matcha tea flavor. The matcha gives the dough an herby note that underlies the buttery flavor. It’s not overt, or bitter. The almond extract takes the edge off of the matcha’s grassy flavor, but it is mostly undetectable as a flavor. Almond flour makes the shortbread’s texture delicate and crumbly, just as good shortbread should be. 
      Be sure to sift the matcha tea powder before using. It can have a little static cling sometimes, and it will clump and ball together.
      You may not use the entire teaspoon of coarse salt as called for. Grey coarse sea salt (I like Celtic Sea Salt) has a mixture of large and small granules, which is nice on these cookies. Use the salt sparingly, and tap off the excess. To gauge your taste for the salt, test a pinch of salt on a cookie. Add more or less to taste for the remaining cookies. 

      Keyword all purpose flour, almond extract, almond flour, coarse sea salt, dark chocolate drizzle, matcha green tea

      You may also enjoy: LEGGI TUTTO