I’m sure that it’s no surprise to any, but I love baking. At times, I find myself dreaming about sugar and sweet creations. Seemingly infatuated by the all-encompassing world of pastry, I find the combination of sugar, flour, fat, salt, heat, and other flavor components to be something of a magical science. As a child, instead of watching Saturday morning cartoons, I found myself enchanted by the cooking shows on the Food Network, and nurtured by a family of wonderful cooks and bakers, I find much comfort and joy in creating in the kitchen. The realm of pastry is vast and endless, and I quite love exploring it.
During the holiday season in general, more over as soon as the weather begins to cool, my urge to bake begins to intensify. Cold weather plus the joy of the holiday season creates the perfect baking environment, as being surrounded by friends, family and warmth makes the experience all the better. Sugar cookies are by far one of my favorite things to bake for the holidays, with gingerbread cookies following in close second. My grandma makes the best cut-out sugar cookies, which are thin and crisp, yet they surprisingly still melt in your mouth, that she decorates with vibrant holiday colors — which I attribute to the reason why I love to bake them. I recently purchased a rolling pin embossed with a holiday scene that I’m so excited to try out on this years cookie creations.
Every Christmas morning, I find myself baking cinnamon rolls for my family and myself. On occasion, they come from the Pillsbury can, other times they are scratch made. I made cinnamon rolls the last time I was home in Minnesota which I plan to recreate this Christmas. This time, however, I plan to add more of a pecan pie element to the rolls — I’ll let you know at a later date how they turn out. I also recently made lemon scented Belgium Waffles which were quite fluffy and airy due to the addition of a high quality Italian lemon soda that I can’t wait to make for my family!
Since the holidays are soon approaching, and since both National Cookie Day and National Brownie day were celebrated this week, I wanted to share with you two amazing recipes that you can wow your friends and family with! The fi-rst recipe is my take on a traditional peanut butter blossom cookie — which my grandma always makes for Christmas as well — in which I subbed Jacobsen Salt Co. Salty Caramels for Hershey Kisses. These cookies are so moist and pack a serious peanut butter punch! The second recipe is for fudge brownies featuring Rococo Chocolates Organic Drinking Chocolate and a Gus and Grey Spellbound infused cheesecake swirl. The combination of rich chocolate and blueberry and lavender cheesecake is truly irresistible!
If you’re anything like me, you love baking with friends and family for the holidays. My wish for you is that you’re able to find some time in the kitchen surrounded by those you love and together create your favorite holiday treats. The recipes below are a great place to start! I wish you all a safe and happy holidays!
And most importantly, happy baking!
Classic Peanut Butter Blossoms with Jacobsen Salt Co. Salty Caramels
Yields 2 dozen cookies
1/2 c granulated sugar, plus extra for dusting
1/2 c firmly packed dark brown sugar
1/2 c creamy peanut butter, I prefer natural
1 stick unsalted butter, softened
1 large egg
1 tsp vanilla extract
1.5 c unbleached all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 box Jacobsen Salt Co. Salty Caramels, unwrapped and cut in half
-preheat oven to 350 degrees
-cream butter, granulated sugar, brown sugar and peanut butter in a stand mixer until light and fluffy, roughly 3 minutes. Add in the egg and vanilla extract and mix until well incorporated
-Meanwhile, whisk flour, baking soda, baking powder and salt in a small bowl. Add to the wet ingredients, stirring just to combine. Be careful not to over mix
-Using a 1 tablespoon scoop, scoop the dough, roll into a ball, roll in granulated sugar, then place the dough onto a parchment lined sheet tray approximately 2 inches apart
-Bake for 8 to 10 minutes, or until lightly golden and set. Immediately place a Jacobsen Salt Co. Salty Caramel in the center of each cookie and then transfer to a wire rack to cool completely.
Fudge Brownies with Rococo Chocolates Organic Drinking Chocolate and Gus and Grey Spellbound Infused Cream Cheese Swirl
Yields 1 8×8 pan of brownies
1 stick unsalted butter, melted
1 c granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/3 c Rococo Chocolates Organic Drinking Chocolate, plus additional for dusting
1/2 c all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
Cream Cheese Swirl Ingredients:
8 ounces cream cheese, softened
1/4 c granulated sugar
1 large egg
1/2 c Gus and Grey Spellbound Jam
-Preheat oven to 350 degrees
-Butter an 8×8 inch cake pan, then lightly dust with drinking chocolate, making sure to tap out any excess
-Combine melted butter, which has been allowed to cool slightly, with sugar, eggs, vanilla extract, cinnamon powder, drinking chocolate, and salt, whisking to combine. Gently fold in flour and baking powder until just combine, be careful not to over mix, then pour into prepared baking pan
-Meanwhile, make cheesecake swirl by combining cream cheese, sugar, egg, and Gus and Grey Jam, whisking to combine. Dot the surface of the browning batter with the cheesecake mixture, then using a wooden skewer, swirl the cheesecake mixture and brownie batter together
-Bake for 30 minutes, or until slightly set