Servings: 24 cupcakes

Fresh 2/3 cup milk 2 eggs [...]]]> My first pregnancy craving and I am more than 30 weeks pregnant: I needed to make chocolate peppermint cupcakes today. And these did not disappoint. Inspired by Cooking Classy, I made a few tweaks and would not change a thing from the recipe below.

Servings: 24 cupcakes

Fresh
2/3 cup milk
2 eggs
2/3 cup hot coffee
1/2 cup sour cream
1/4 cup plus 2 Tbsp. heavy cream
8 oz. cream cheese, softened
1 cup (2 sticks) butter, softened

Pantry
2 cups all-purpose flour
1 cup light brown sugar, packed
2/3 cup granulated sugar
2/3 cup cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2/3 cup vegetable oil
2 tsp. vanilla extract, divided
2 tsp. peppermint extract, divided
2/3 cup milk chocolate chips
4-1/2 cups Confectioners’ sugar

Make cupcake batter
Preheat the oven to 375 degrees-F. Line two 12-cup muffin pan with cupcake liners. In the work bowl of a stand mixer, combine flour, brown sugar, granulated sugar, cocoa powder, baking power, baking soda, and salt. Mix with the whisk attachment until combined. Add oil, 1 tsp. vanilla extract, 1 tsp. peppermint extract, milk, and eggs. Mix on low for 1 minute. Add sour cream and coffee, mix on medium-low for 3 minutes. Scrap the sides of the bowl and mix again briefly to be sure batter is smooth. Fill each muffin cup with batter, approximately 3/4 full – batter will be slightly thin.

Bake cupcakes 
Transfer cupcakes to the oven and bake for 9 minutes. After the first 9 minutes of baking, reduce oven temperature to 350 degrees-F. Rotate cupcake pans to ensure even baking and bake for an additional 9 minutes. Test cupcakes by inserting a toothpick, cupcakes are done if toothpick comes out clean. Allow cupcakes to cool in the pan for 5 minutes. Remove to cooling rack and let cool completely, approximately 20 minutes.

Make  chocolate topping
While cupcakes cool on the cooling racks, melt chocolate chips over simmering water in a double boiler. Add heavy cream and mix with a whisk until smooth. Transfer the bowl to the refrigerator to cool for 10 minutes, then set aside on the counter until ready to decorate. Once cupcakes are cooled completely, frost each cupcake with approximately 1/2 to 1 tsp. of the chocolate topping.  Allow for about 1/4-inch around the edge of the cupcake to prevent the chocolate from dripping. Place cupcakes back in the pan or on a platter and transfer to the refrigerator to chill for 20 minutes.

Chill cupcakes and make peppermint frosting
While cupcakes chill in the refrigerator, use an electric mixer to combine cream cheese and butter and mix on medium-high for 3 minutes. Add remaining 1 tsp. vanilla extract and 1 tsp. peppermint extract. With the mixer on low, slowly add Confectioners’ sugar. Scrap sides of the bowl to incorporate all ingredients. Mix on medium-high for an additional 3 minutes. Transfer to an icing bag and set aside until ready to decorate.

Decorate and serve
When cupcakes are chilled, ice with peppermint frosting, leaving approximately 1/4-inch from the edge of the chocolate frosting and building the icing into a high dome. Garnish with a candy cane, peppermint bark, or similar candy. Store in the refrigerator until ready to serve.

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Servings: 12 cookie cutters (dependent on size of cutters)

Fresh 3/4 cup butter (1-1/2 [...]]]> This is a variation on classic fudge that I made this year to give to colleagues at the office for the holidays. After fudge set, I transferred to small clear bags and tied with ribbon as the gift packaging.

Servings: 12 cookie cutters (dependent on size of cutters)

Fresh
3/4 cup butter (1-1/2 sticks)

Pantry
2/3 cup evaporated milk
2-1/2 cups granulated sugar
1 package (12 oz.) semi-sweet chocolate chips
7 oz. marshmallow crème
1 tsp. vanilla extract

Heat butter, milk, and sugar
Combine sugar, butter and milk in a medium pot. Heat over medium-high heat and bring to a boil. Boil the sugar mixture for 5 minutes, or until the temperature of the mixture reaches 234 degrees-F. Remove from heat.

Add chocolate and remaining ingredients
Gradually add chocolate chips. Stir until melted. Add marshmallow and vanilla and stir until well combined.

Cool fudge in cookie cutters
Wrap one side of cookie cutters tightly with aluminum foil. Spoon batter into the cookie cutters, approximately 3/4 full. Smooth with a spatula. Let fudge cool at room temperature.

Serve
Once fudge is set, remove aluminum foil. Cover with plastic wrap and transfer to the refrigerator until ready to serve or give away.

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Servings: 18 muffin cups

Fresh 1 cup (2 sticks) butter

Pantry 1 cup creamy peanut butter 1 tsp. vanilla [...]]]> Jim is bringing peanut butter fudge into the office as holiday gifts for his colleagues. We tried two different recipes, one with marshmallow creme and one without. The winning recipe is below (without marshmallow).

Servings: 18 muffin cups

Fresh
1 cup (2 sticks) butter

Pantry
1 cup creamy peanut butter
1 tsp. vanilla extract
3-3/4 cups Confectioners’ sugar

Melt butters
Line 18 cups in a muffin pan with liners. In a medium bowl over simmering water in a double boiler, combine peanut butter and butter.  Stir until butters are melted and combined.

Add sugar and vanilla
Add vanilla extract and slowly add Confectioners’ sugar while stirring constantly over low heat.

Transfer fudge and cool
Spoon fudge into the muffin liners and smooth with a spatula. Each muffin liner will be about 1/2 full. Let cool at room temperature. Cover with plastic wrap and store in the refrigerator until ready to serve.

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Servings: 24

Fresh 2 cups (4 sticks) butter, divided, softened 4 eggs, room temperature 2 cups eggnog, divided

Pantry 1-1/2 cups self-rising flour 1-1/4 cups [...]]]> This recipe required several attempts with a few tweaks to get right, but a was finally happy with the final product. The initial inspiration came from Stick, Gooey, Creamy, Chewy.

Servings: 24

Fresh
2 cups (4 sticks) butter, divided, softened
4 eggs, room temperature
2 cups eggnog, divided

Pantry
1-1/2 cups self-rising flour
1-1/4 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg, divided, additional for decoration
2 cups granulated sugar
2 Tbsp. rum
2 tsp. vanilla extract, divided
1 cup shortening
8 cups Confectioners’ sugar

Make batter
Preheat the oven to 350 degrees-F. Combine the self-rising and all-purpose flours, cinnamon, and 1/2 tsp. nutmeg in a small bowl and set aside. In the work bowl of a stand mixer, combine 1 cup (2 sticks) butter, granulated sugar, eggs, rum, and 1 tsp. vanilla extract and mix with a paddle attachment for 2 minutes. Alternate adding dry ingredients from the small bowl and 1 cup egg nog, mixing on medium speed for 2 minutes until the batter is smooth. Let batter stand for 5 minutes.

Bake
Line two 12-cup muffin pans with cupcake liners. Use an ice cream scoop to fill each cup evenly until all batter is used, cups will be 3/4 full. Bake for 20 to 22 minutes, until cupcakes are firm but still moist. Cool in the pan for 10 minutes. Remove cupcakes to cooling rack and let cool completely before icing.

Make icing and decorate
Combine remaining 1 cup butter, shortening, remaining 1 tsp. vanilla extract, and remaining 1/2 tsp. nutmeg and beat with a hand mixer. Add remaining 1 cup egg nog and slowly add Confectioners’ sugar, continue beating until smooth. Ice cooled cupcakes and sprinkle with additional ground nutmeg. Store cupcakes in the refrigerator until ready to serve.

Serve
Remove cupcakes from the refrigerator and bring to room temperature before serving.

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Servings: 36

Pantry 2-1/2 cups crushed vanilla wafer cookies 1 cup plus 3 to [...]]]> My holiday baking this year was minimal: Sugar Cookies and Peanut Blossoms. To supplement my lack of baking, my loving and generous mother sent a box of homemade goodies overnight mail – including these treats, which Jim quickly gobbled up.

Servings: 36

Pantry
2-1/2 cups crushed vanilla wafer cookies
1 cup plus 3 to 4 Tbsp. powdered sugar, divided
1 cup chopped pecans, toasted
1/4 cup mini chocolate chips
3 Tbsp. light corn syrup
1/4 cup bourbon or rum

Make balls
Combine crushed cookies, 1 cup powdered sugar, pecans, chocolate chips, corn syrup, and bourbon in a medium mixing bowl. Mix well until dough forms. Shape dough into 1-inch diameter balls.

Sugar balls
Place remaining 3 to 4 Tbsp. powdered sugar in a shallow bowl. Roll balls in the powdered sugar to coat.

Serve
Store in an airtight container in the refrigerator. Balls are best after the bourbon has “mellowed,” from a few days in the refrigerator. Re-roll in powdered sugar as needed.

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Servings: 48 cookies

Fresh 1 egg 2 Tbsp. milk

Pantry 1-3/4 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1/2 cup shortening 1/2 cup peanut butter 1 [...]]]> I scaled back my holiday baking this year, but I have to make Peanut Blossoms or it wouldn’t be the holidays in our house.

Servings: 48 cookies

Fresh
1 egg
2 Tbsp. milk

Pantry
1-3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1/2 cup peanut butter
1 cup granulated sugar, divided
1/2 cup brown sugar
1 tsp. vanilla extract
1 lb. Hershey Kisses, unwrapped

Make dough
Preheat the oven to 375 degrees-F. Combine flour, baking soda, and salt in separate bowl. In a separate bowl, cream shortening and peanut butter. Add 1/2 cup sugar and brown sugar. Add egg, vanilla, and milk to peanut butter mixture, stir. Mix in flour, soda, and salt and combine.

Form cookies
Roll dough into small balls, 1-inch diameter. Place 1/2 cup sugar in bowl. Roll the balls in the sugar.

Bake cookies
Place balls on ungreased cookie sheet and bake for 8 to 10 minutes.

Add kisses and bake again
Remove from oven and add 1 unwrapped kiss to each ball, pressing the dough flat. Bake again at 350 degrees-F for 2 minutes. Remove from oven and let cool completely.

Serve
Serve or keep stored in air-tight container.

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Servings: 6

Fresh 12 oz. cranberries 1 orange for zest

Pantry 3/4 to [...]]]> For 2011 Thanksgiving I tried a little variation on the classic recipe using wine. The leftovers went into Cranberry Muffins the next day. This version differs from the classic Glen-Mor Restaurant Cranberry Relish, with larger cranberry pieces and a hint of Cabernet.

Servings: 6

Fresh
12 oz. cranberries
1 orange for zest

Pantry
3/4 to 1 cup granulated sugar
3/4 cup water
1/4 cup red wine (Cabernet Sauvignon or other)

Prepare orange zest
Use a sharp knife or vegetable peeler to peel off several strips of orange peel, about 1-inch long. Slice strips to about 1/4-inch wide.

Boil liquids and sugar
In a small sauce pan, bring the water and wine to a boil. Add 3/4 cup sugar and stir to dissolve. Add the orange peels and cranberries. Reduce heat to simmer for 10 minutes.

Serve
Refrigerate for at least 2 hours before serving. Adjust sugar to taste just before serving. Store up to five days in the refrigerator.

Full disclosure: this is a recycled recipe. Halloween Sugar Cookies are the exact same as Holiday Sugar Cookies. But good recipes are worth repeating.

Servings: 24 cookies

Fresh 2 eggs 2 Tbsp. milk

Pantry 1 cup soft shortening ½ cup granulated sugar ½ cup brown sugar 1 Tbsp. vanilla extract 2-¾ cups [...]]]>

Full disclosure: this is a recycled recipe. Halloween Sugar Cookies are the exact same as Holiday Sugar Cookies. But good recipes are worth repeating.

Servings: 24 cookies

Fresh
2 eggs
2 Tbsp. milk

Pantry
1 cup soft shortening
½ cup granulated sugar
½ cup brown sugar
1 Tbsp. vanilla extract
2-¾ cups all-purpose flour
½ tsp. baking soda
1 tsp. salt

Make dough
Cream shortening and sugars. Add eggs and vanilla and mix well. Stir in remaining ingredients. Mix thoroughly with hands.

Form cookies
Press and mold dough into long, smooth roll 2-½-inch in diameter. Wrap roll in wax paper and chill in refrigerator until stiff, approximately 4 hours.

Bake cookies
Preheat the oven to 375 degrees-F. With a sharp, thin knife, slice into circles 1/4-inch to 1/2-inch thick. Alternatively, roll dough on lightly floured surface and cut into shapes with cookie cutters. Bake for 6 to 8 minutes. Transfer cookies to cooling racks and let cool completely.

Serve
Decorate as desired and serve.

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