Christmas Cookies, 2013 Edition

Merry Christmas everyone! I had to put up a quick Christmas post today to share the annual Delectably Mine Christmas cookies. Once again my sister gets almost all the credit. She was the baker and artist in charge of all the sugar cookies, baking and decorating. I was in charge of baking the gingerbread men, but I asked Lara to do a little quick decorating for me once they were done baking since she's had a lot more practice than me and could whip them out quickly. All in all I think they once again turned out great. I hope you all have a wonderful day!

When Lara showed me the idea for reindeer Christmas cookies we both decided that they were happening this year. They were just too cute to pass up. In case you didn't notice, I certainly didn't, you don't need a special cookie cutter for the reindeer, all you need is a gingerbread man cutter that you flip upside down. Once it's decorated you can't tell the difference! You can find a great tutorial for these cookies at  Sweet Sugar Belle. She has such amazing ideas, this was definitely another winner!

Vanilla Almond Sugar Cookies and 

Royal Icing
Recipes can be found here

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Gingerbread Cookies
From King Arthur Flour
Ingredients

• 3/4 cup unsalted butter

• 3/4 cup brown sugar, packed

• 3/4 cup molasses

• 1 teaspoon salt

• 2 teaspoons cinnamon

• 2 teaspoons ground ginger

• 1/4 teaspoon allspice or cloves

• 1 large egg

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 3 1/2 cups flour

Directions
In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture. Divide the dough in half, and wrap well. Refrigerate for 1 hour or longer.

Preheat your oven to 350°F. Get out several baking sheets and line with parchment. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly. I like mine gingerbread nice and soft, so I rolled them quite thick.

Cut out shapes with a cookie cutter. Transfer the cookies to cookie sheets. Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.

Once cool, decorate the cookies with Royal Icing or whatever frosting you prefer. 

Sage and Rosemary Nut Mix

I'm a sucker for any type of snack or nut mix, I just love munching on things and this recipe is one of the best ways to do just that. It's super simple to put together, and is just a bit different than a lot of other mixes I've had, thanks in part to the sage. I hadn't worked a lot with sage until this fall, but I randomly planted a couple of sage plants in my backyard this summer, and then promptly ignored it until just a month or two ago. When I actually started to use the leaves in a couple of different things I realized that I love the soft warmth of this beautiful herb, and the distinctive flavor it lends to dishes. 

Tossing this sage together with a couple of cups of mixed nuts, olive oil and some rosemary leads to a deliciously savory mix that makes you step back and contemplate what you've just eaten. It's the perfect mix for any holiday party, from Thanksgiving to New Years, and beyond. This mix is definitely a winner. 

This recipe couldn't really be easier. Just mix everything together, spread on a cookie sheet and bake low and slow for a couple of hours. That's it! I think my favorite part of the whole mix was how crispy and crunchy the sage leaves became after they came out of the oven. They just melt in your mouth, salty and oily and delicious! I have to admit, not many of them actually made it into the final mix. I may have eaten a few to many before I reached that stage, that's the advantage of being the cook!

Sage and Rosemary Nut Mix

From 

Food and Wine

Ingredients

• 4 cups mixed raw nuts, such as pecans, walnuts, almonds and cashews
• 32 sage leaves, torn into large pieces
• One 8-inch rosemary sprig, leaves stripped
• 3 tablespoons extra-virgin olive oil
• Salt
• Freshly ground pepper

Directions

Preheat the oven to 200°. On a large rimmed baking sheet, toss the mixed nuts with the sage, rosemary and olive oil and season with salt and pepper. Spread the nuts in an even layer. Bake for 3 hours; the nuts should not be browned. Let the nuts cool on the baking sheet until they are crisp, then transfer them to a bowl and serve. Store in an airtight container.

Lighter Carrot Cake

I know Thanksgiving has come and gone, but I have one last recipe to share. This year on Thanksgiving I just felt like baking a carrot cake. I'm not really sure why, but it just sounded good to me. I've never made one before, and it definitley isn't on the top of my list of favorite cakes, but that doesn't at all mean I don't love a good carrot cake, I just like a lot of other cakes a little more! But this year a simple one layer carrot cake with cream cheese frosting and walnuts was calling my name.

I did some searching for a good recipe and ended up going with America's Test Kitchen recipe for lighter carrot cake. Since I don't have a go-to carrot cake recipe yet I figured why not just go with the slightly healthier version since I probably wouldn't notice the difference anyway. And I didn't. There was nothing about this cake that would have made me think that it was trying to be a 'lighter'. It was still delicious, moist and flavorful, slightly spiced and covered with a rich cream cheese frosting. Sprinkled with some toasted, chopped walnuts and cut into bite sized pieces, it was the perfect snack for Thanksgiving night, or any other night of the year!

Even though I did go with the lighter carrot cake, I had to go with the not-so-light cream cheese frosting, the lighter frosting just wasn't going to do it for me. It turned out delicious, as all cream cheese frostings do, you really can't go wrong with cream cheese and butter. I finished the cake off with some chopped, roasted walnuts, the perfect finish.

And with that it really couldn't be much easier. With oil instead of butter, and no need to layer the cake with the frosting it really is a quick and delicious cake. I will keep this one in my repertoire for years to come.

Lighter Carrot Cake

From America's Test Kitchen

Ingredients

• 2 1/2 cups (12 1/2 ounces) all purpose flour
• 1 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves
• 3 eggs, room temperature
• 1 cup (7 ounces) brown sugar
• 1 cup (7 ounces) granulated sugar
• 1/2 cup vegetable oil
• 1 pound carrots (about 6 medium), peeled and grated (about 3 cups)
• Cream cheese frosting (recipe follows)

Directions

Heat oven to 350 degrees. Grease a 13x9 inch cake pan, then line the bottom with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nugget, salt and cloves together in a medium bowl.

Beat the eggs, brown sugar, and granulated sugar together in a large bowl with and electric mixer on medium speed until the mixture turns thick and creamy, 1 to 3 minutes. Reduce the mixer speed to low and slowly beat in the oil until thoroughly combined and emulsified, 30 to 60 seconds.

Sift half the flour mixture over the batter and gently whisk in by hand. Repeat with the remaining flour mixture and continue to whisk the batter gently until most of the lumps are gone - do not overmix. Using a rubber spatula, gently stir in the carrots.

Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 35 to 40 minutes, rotating the pan halfway through the baking time.

Cool the cake completely in the pan, about 2 hours. Run a knife around the edge of the cake and flip the cake out onto a wire rack. Peel off the parchment paper then flip the cake right side up onto a serving platter. Spread the cream cheese frosting evenly over the top and sides of the cake and serve.

Cream Cheese Frosting

Ingredients

• 2 (8-ounce) packages cream cheese (or neufchâtel), softened
• 10 tablespoons butter, softened
• 2 tablespoons sour cream
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon table salt
• 2 cups (8 ounces) powdered sugar

Directions

Beat the cream cheese, butter, sour cream, vanilla and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 4 minutes.

Reduce the mixer speed to medium-low slowly add the powdered sugar and beat until smooth, 4 to 6 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 4 to 6 minutes.

First Birthday Cupcakes

A couple of weeks ago, my nephew celebrated his first birthday. I can't believe he is a year old already! It went so fast, he is growing up right in front of my eyes. Since I was always the youngest on both sides of my family, I'm not used to having a little person around to watch grow and change. It is amazing to see his development progress from week to week. 

Of course I was ready and hoping I would be able to make him some kind of cake for his birthday, so when my sister-in-law asked if I could make a couple dozen cupcakes for his birthday party I was super excited and raring to go. She requested a batch of chocolate cupcakes with green frosting and a batch of chocolate chip cookie dough cupcakes with blue frosting. I had such a fun time with these, and think they turned out really well, it was a great way to celebrate this special birthday. 

For the party I went with two

cupcake recipes I've made many times already and know will always be great. The always popular chocolate chip cookie dough cupcakes which I changed up this time by coloring the frosting blue. I wasn't quite sure how they would look since they wouldn't be quite as cookie dough-ish with blue frosting on top, but I needn't have worried, they turned out beautifully, and tasted great too! 

The second choice were these ultimate chocolate cupcakes for which I skipped the ganache filling this time (mostly because I didn't have any cream, and didn't feel like going to the store) and they still turned out wonderfully. I made a swiss buttercream to finish them off which I colored bright green. The dark chocolate cupcakes contrasted beautifully with the bright frosting which I topped of with some little round candies. 

My sister in law finished off the cupcakes with these super cute little flags. My mouth was watering the whole party, it can be so difficult to wait for dessert!

The birthday boy got the first cupcake. At first I think he was a little unsure as to what he was supposed to do. It was his first party after all.  

He figured it out in the end though, what a cutie! Happy birthday little guy!

Recipes

Chocolate Chip Cookie Dough Cupcakes

Ultimate Chocolate Cupcakes

Classic Apple Pie

I haven't always been a big pie fan. In fact, it's only been in the last year that I've really changed my tune and started to really like pies, a lot! (Don't worry cake, you will forever be my first love.) I was never a big fan of soft, warm fruit, and while it is still not on my top 10, when it's encased in a flaky and buttery crust, generously sprinkled with sugar, and baked until golden perfection it's difficult for me not to like. Since I've jumped on the pie band wagon I decided it was time that my Thanksgiving dinner included an apple pie, it just seemed right. No doubts here; this pie was tall and handsome, but more importantly the taste was spot on, the perfect blend of sweet and buttery, tender apples and flaky crust. A wonderful start to my holiday season.

First ever double crusted pie! I was a little nervous, but knew it would work. It baked up beautifully with no worries. I did cover it with foil about halfway through baking because I do not at all like over-baked crusts. I like a light golden brown, not dark and hard. The perfect ending for my delicious Thanksgiving meal.

Classic Apple Pie
Crust adapted from Martha Stewart
Pie Adapted from Williams Sonoma
Ingredients
Crust

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 2 sticks (1 cup) unsalted butter, very cold
• 1/4 to 1/2 cup ice water

Pie

• 5 pounds apples, or about 14 apples (I used Northern Spy)
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 4 teaspoons cornstarch
• 1 tablespoon fresh lemon juice

Directions
For the crust: using a cheese grater, grate the butter into a bowl and place in the freezer for a few minutes to freeze. In a large bowl mix together flour, salt and sugar. Add the frozen butter and quickly mix together. Add in the ice water a little bit at a time just until the dough comes together in a ball. Add as little water as needed, it's okay if the dough is a little shaggy. Split the dough into two pieces and shape into a disc. Wrap each disc in plastic wrap and place in fridge for at least 2 hours.

On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Transfer the dough to a 9-inch deep-dish pie dish and gently press the dough into the bottom and sides of the dish. Trim the edges and refrigerate for 30 minutes.

Roll out the remaining dough disk into a 12-inch round about 1/8 inch thick.  Refrigerate for 30 minutes.

Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.

Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F.

Transfer the apple filling to the pie shell, and gently invert the top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the entire top crust with egg wash and sprinkle with the granulated sugar. Cut a couple of slits in the dough to allow steam to escape.

Place the pie dish on the preheated baking sheet. Bake at 400 degrees for 20 minutes, then reduce the temperature to 350 degrees and continue baking until the crust is crisp and golden brown, about 40 minutes more, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving.

Rosemary Onion Focaccia

The idea of focaccia always sounds so appealing to me, a flatbread rich with olive oil and topped with any number of delicious things. It's really like a pizza in disguise, dressed a little differently so you can eat several slices without feeling too guilty. In the past however, I've attempted to make focaccia a couple of different times and have never been very successful at it. It's always been, well, just okay. But I want more than okay, I know it can be so much more than that. With this recipe I've found my stride, I have found a focaccia that is well beyond okay. This bread was soft and light, tender and rich, topped with just a few simple accompaniments. It really was what I've been looking for. I can't wait to play around with different toppings and flavors. With this focaccia as a base I know they will all be great!

This recipe was very simple, and pretty quick as yeasted bread goes. Knead everything together and let it rise for about an hour. I was in a little bit of a hurry and only let it rise for about 45 minutes and it didn't seem to matter at all. Then all you have to do is press it into your pan and let it sit for only about 20 minutes. While it's resting you can get your toppings together. I went simple this time with some thinly sliced onion, rosemary, a sprinkling of pecorino and some sea salt, but there are so many options when it comes to focaccia, you can really do whatever you want. After the 20 minutes rest, just top it off and stick it in the oven. In another 20 minutes you'll have a beautiful golden brown round of rich, savory bread. You really can't go wrong.

Rosemary Onion Focaccia

Adapted From 

Food and Wine

Ingredients

• 1 1/4 cup all purpose flour
• 1 1/2 tsp instant yeast
• 1/2 teaspoon kosher salt
• 1/2 cup warm water
• 1/2 teaspoon honey
• 1/4 cup extra virgin olive oil, divided
• Thinly sliced sweet onion
• Roughly chopped rosemary
• Grated pecorino or parmesan cheese
• Sea salt

Directions

In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast and salt. Add the water, honey and 2 tablespoons of the olive oil. Knead the dough on medium speed until smooth and supple, 5-6 minutes. Place the dough in a well oiled bowl, cover with plastic wrap and let rest for about 1 hour. 

Transfer the dough to a well oiled 9-inch cake pan, pressing it down to fit and dimpling it all over with your fingers. Drizzle the dough with 1 tablespoon of olive oil and let rise until puffed, about 20 minutes. Sprinkle the dough to taste with the thinly sliced onion, rosemary, cheese and salt. Drizzle the remaining 1 tablespoon of olive oil over the focaccia. Bake for 18-20 minutes at 450 degrees until golden brown. Transfer to wire rack to cool. 

Oatmeal Chocolate Fudge Bars

Last week my dad asked me if I'd be willing to bake him something for his Bible study on Sunday night. Of course I said yes, any excuse to bake something, especially something I might not normally make for myself. I looked at some recipes I had set aside and settled on these oatmeal fudge bars. A sweet and buttery bar full of oats and covered in a layer of rich and smooth chocolate fudge. They sounded heavenly. They sounded so rich and made such a big batch that I knew this was something I wouldn't' just make for myself on a whim, so this was the perfect opportunity. I never actually asked what everyone at the Bible study thought, but I know what I thought: they are rich and delicious!

These bars were really easy to make, and use pretty basic ingredients. The only ingredient that maybe might be a little more unique is the sweetened condensed milk, but I almost always have at least one can in the pantry. Other then that, you're probably all set! Throw it together and then into the oven. These bars also freeze very well, and they actually taste really good straight from the freezer. They don't get super hard so it's easy enough to eat. But however you store them, they are pretty delicious!

Oatmeal Chocolate Fudge Bars

From: 

The Hub of Our Home

Ingredients

• 1 Cup Salted Butter, softened
• 2 Cups Brown Sugar
• 2 Eggs
• 2 Teaspoons Vanilla Extract
• 2 and 1/2 Cups Flour
• 3 Cups Old Fashioned Rolled Oats
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Cinnamon

Fudge Layer:

• 14 Ounces Canned Sweetened Condensed Milk
• 2 Cups Semi Sweet Chocolate Chips
• 2 Tablespoons Salted Butter
• 1 Teaspoon Vanilla Extract

Directions

In a small mixing bowl whisk together the flour, baking soda, salt, and cinnamon, set aside. In the bowl of your mixer beat the butter and sugar together until light and fluffy(about 2 minutes). Add the eggs one at a time beating for one minute after each egg. Beat in the vanilla. Add the dry ingredients. Mix just until combined. Stir in the oats. 

Set aside 1&1/2 to 2 cups of the mixture. Spread the remaining oatmeal mixture evenly in a greased 9x13 pan. Set aside and prepare the fudge layer. 

 In a medium saucepan add the sweetened condensed milk, chocolate chips, and butter. Heat over low heat, stirring continually, just until the chocolate is melted and the ingredients are combined. Be sure to watch the chocolate carefully. 

 Pour the warm fudge mixture into the 9x13 pan over top the oatmeal layer. Drop small bits of the reserved oatmeal mixture evenly over the fudge layer. Don't try to spread it. Dropping it creates an open lacy pattern allowing the fudge to show through. Bake in a preheated 350 degree oven for 25-30 minutes or until the top is golden brown and the chocolate layer is dull and starting to come away from the sides of the pan. 

 Cool on the counter for 2 hours and then refrigerate for 1 more hour before cutting. Store in an airtight container. 

Olive Oil Cornmeal Cake

This cake actually made its appearance a couple of months ago, but I kind of forgot about it. Not because it wasn't memorable, but because I forgot I took any picture of it. I'm happy to share it today because it brings back some wonderful memories of the end of summer, spending time with friends, and eating outdoors on a beautiful late summer night. This simple cake is an elegant ending to any meal. The flavors of the olive oil and the wine really shine through, but in a subtle and wonderful way. They add such a unique flavor that, combined with the slightly gritty texture of the cornmeal, perfectly finish off a relaxing evening. 

I really enjoyed the wine in this cake, but I'd like to also try it with the orange juice. I didn't end up using the orange zest when I made it, but if I ever make it with orange juice instead of the wine I would definitely add the zest. I also wondered if buttermilk would work instead of the wine or orange juice, just as something different. I might give that a shot some time. But then again, I liked the wine so much, I might not try anything else!

Olive Oil Cornmeal Cake
From Martha Stewart
Ingredients

• 1/2 cup olive oil
• 2 eggs
• 1 cup sugar, plus 1/3 cup for topping
• 1/2 cup dry white wine (or orange juice)
• 1 1/4 cup flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• Finely grated zest of 1 orange (optional)

Directions

Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.

In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.

Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.

Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.