Easy Holiday Sweets
This is the time of year for traditions. Whether it be an advent calendar, christmas tree ornaments, or decorations we all have traditions we are nostaligic for this season. One tradition in our family has always been time in the kitchen making lots of sweet yummy things. Here are a few of our family's oldest traditional recipes and some new ones!
These little puffs of amazingness came from a cook book from the 1970s all about candies.
1/2 cup salted butter, softened
1 (1lb) package of powdered sugar, sifted
2 tbs milk
1 tsp vanilla
1/4 tsp salt
1 batch tempered dark chocolate (see recipe here)
Cream butter; gradually add sugar, beating well. Stir in milk, vanilla, and salt. Chill mixture 2 hours or overnight and then shape into 1 inch balls. Dip balls into chocolate.
Stained Glass Windows
1 package of colored mini marshmallows
2 cups semi-sweet chocolate chips
4 oz almond bark
1 cup chopped pecans
Using a double boiler melt chocolate and almond bark. Mix chocolate with marshmallows and pecans. Separate into thirds and shape into logs. Wrap in wax paper and aluminum foil.
Red Velvet Christmas Tree Cake
My first time ever making homemade red velvet cake and it was amazing. This cake was a huge hit and is so beautiful!
8 oz tempered dark chocolate
Red Velvet Cake recipe here
1/2 stick salted butter
8 oz cream cheese
2 cups powdered sugar
1 tbs vanilla
Two nights before serving temper and pipe the chocolate into tree shapes. The day before serving bake the cake in two 9 inch round cake pans and completely cool. Apply a crumb layer of frosting, then chill. The day of serving apply your last layer of frosting and attach trees to the sides of the cake and sprinkle the top with green sugar or sprinkles.
Simple, delicious, and beautiful.
12 oz dark chocolate
12 oz white chocolate
1 tsp peppermint extract
2 candy canes, crushed
Using a double boiler method melt dark chocolate and pour into an 8 inch square pan. Allow to set but not fully. Melt white chocolate and infuse with peppermint extract. Pour white chocolate on top of dark and then sprinkle top with crushed candy canes. Allow to set fully and then break apart.
Flourless Chocolate Torte
I based my take on this recipe with a few tweaks. This was so good I've made it twice now. It is one of the best things I've ever baked by far. The trick is to use quality butter and chocolate
3/4 cup salted butter, chopped (1 1/2 sticks)
12 oz dark chocolate (70-100 bittersweet)
1/3 cup sugar
1 pinch kosher salt
1 tsp vanilla (use clear vanilla)
1 tbs cocoa and powdered sugar
Use double boiler method to melt chocolate and butter completely. Remove from heat. Using an electric mixer on medium high beat eggs, salt, sugar, and vanilla until pale and thick (about 8 minutes). Fold chocolate into egg mixture until combined. Bake on 350° F in a buttered 9 inch spring form pan for 35-40 minutes until it is barely jiggly and a toothpick inserted comes out with only a few crumbs. Sprinkle sifted cocoa and powdered sugar to top.
Happy Holidays & Happy Baking!