Christmas Cake Tray Bake

Not your traditional fruit cake. It has mixed dried fruits and spices, but instead of putting nuts, the marzipan gave the cake the nutty flavor. The cake looks festive with the royal icing and sugar balls decorations on top.
This cake is also a shortcut version because there is no need to soak dried fruits for a very long period of time.

125g (4 1/2 oz) butter, softened
125g (4 1/2oz ) golden caster sugar
3 small eggs
150g (5 oz) plain flour
500g (11b 2oz) mixed dried fruits
1 tsp mixed spice

For Garnish
1 tbsp warmed, sieved apricot jam
300g (10oz) marzipan
200g (7oz) royal icing sugar
silver sugar balls or cake decorations

• Preheat the oven to 325°F. Line a 7×11 traybake tin with parchment paper.
• Beat the butter and sugar until light and fluffy. 
• Add one egg at a time, and then fold in the flour, fruit, and spice. 
• Stop mixing when you have a soft dropping consistency.
• Pour mixture into the prepared traybake tin and bake for 45-50 minutes. 
• When the cake is firm to touch, remove from the oven, and cool completely.
• Brush the top of the cake with apricot jam. 
• On a lightly dusted work surface, roll out the marzipan and cover the top of the cake.
• Prepare the royal icing as per package direction and put it in a small piping bag. 
• Cut a small hole at the end and drizzle icing over the cake. 
• Garnish with the sugar balls.
• Cut into slices and place on a cake stand or platter.

Recipe: Woman and Home 

White Chocolate Pudding Cookies

These easy cookies use a basic recipe and have the best texture from the pudding. Change around the sprinkles for any holiday or occasion.

2 sticks or 1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
small box instant vanilla pudding mix, 3.4 ounce
2 large eggs
1 1/2 tsp vanilla extract
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp fine sea or kosher salt
2 1/8 cups good quality white chocolate chips
colored sprinkles of choice, here are the snowflake sprinkles
white dusting or sanding sugar

• Preheat oven to 350 degrees. 
• Line two rimmed baking sheets with parchment paper, set aside.
• Using a stand mixer or hand held mixer cream together butter, and sugars.
• Add in eggs and vanilla. Mix until all is combined and creamy.
• In a large mixing bowl, combine all dry ingredients.
• Add dry into wet and mix gently to combine. 
• Use a rubber spatula to dig down to incorporate all the dry into the wet until you have a nice batter.
• Gently fold in the white chocolate chips and sprinkles.
• Using a medium cookie scoop, place on cookie sheet then roll into balls.
• If using the dusting sugar, roll them into the sugar and place on cookie sheets. If not, roll and place onto cookie sheets.
• Bake for about 10 minutes or until slightly golden. 
• Rotate cookie sheets after 5 minutes for even baking.
• Let cool on on the pans on a wire rack. 
• Slide off sheets onto rack to cool completely. 

Recipe: Pam's Daily Dish

Homemade Almond Roca

Don't let the holidays pass you by without making this delicious Almond Roca It makes for a fabulous neighbor gift, makes a lot in one batch and tastes amazing!

An easy and delicious homemade version of the classic Almond Roca candy

1½ cups coarsely-chopped almonds
16 oz. light brown sugar
1 lb. butter
24 oz. milk chocoalte chips

• Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18x13 inch cookie sheet.
• Set aside.
• In a 2 qt. sauce pan, combine sugar and butter over medium high heat 
• Stir frequently for several minutes unit bubbly and thick. 
• Use a candy thermometer and cook until 290 degrees F. 
• Watch carefully after 280 degrees F to prevent it from burning. 
• Once it has reached 290 degrees F, remove from heat.
• Pour candy evenly on top of the almonds in cookie sheet. 
• Let stand for a few minutes.
• Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth. 
• Microwave in 30 second increments, stirring between each increment, until completely melted and smooth.
• Cover candy with layer of chocolate 
• Sprinkle remaining almonds evenly over the top of chocolate layer.
• Allow to set in the fridge for a few hours. 
• Once completely hardened, break into pieces using a knife.
• This recipe makes about 2 lbs of candy and is great for gifts!

Recipe: Chef in Training

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting add a little Christmas flavor to the classic southern dessert. With the red color and peppermint flavor, this is a festive holiday dessert.

1/2 cup unsalted butter, softened

1/4 cup Vegetable oil
1 1/2 cups sugar
2 large eggs
1 (1-ounce) bottle red food coloring
1 cup buttermilk
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons white vinegar
1 teaspoon vanilla extract

Peppermint Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon peppermint extract
crushed hard peppermint candies for decorating

• Preheat oven to 350 degrees 
• Line 2 12-count muffin tins with cupcake liners.
• Beat the butter, oil, and sugar together until light and fluffy.
• Add the eggs one at a time.
• Beat in the food coloring and buttermilk.
• In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
• Gradually add in the flour mixture, beating just until it is incorporated.
• Mix in vinegar,
• Mix in vanilla. Do not overmix.
• Divide batter evenly between the 24 muffin cups. 
• Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
• To make frosting, beat cream cheese and butter until smooth. 
• Gradually beat in powdered sugar. 
• Beat in extract.
• Transfer frosting to a pastry bag fitted with a large star tip 
• Pipe frosting onto cooled cupcakes.
• Sprinkle with crushed peppermint candies.

Recipe: Spicy Southern Kitchen

Cranberry Pistachio Shortbread Cookies

This easy cookies are slice and bake... They can be frozen for up to one month ahead and sliced when you're ready to bake. Drizzle with white or dark chocolate for a festive touch.

1 cup shelled pistachios, coarsely chopped
1 cup salted butter, softened at a room temperature
¾ cup powdered sugar
1 tsp. vanilla extract
½ tsp. almond extract
2 cups all-purpose flour
1 cup dried cranberries, chopped

• Using a food processor, small food chopper or a sharp knife, coarsely chop pistachios. 
• Spread out on piece of parchment paper.
• In large mixing bowl, or bowl from stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. 
• Beat until light and fluffy.
• Add in all-purpose flour and stir just until combined.
• Gently fold in the dried cranberries.
• Divide dough into three equal portions and roll each portion in a log. 
• Wrap in plastic wrap and refrigerate for 30 minutes
• Meanwhile preheat oven to 300°F. 
• After 30 minutes, unwrap and roll logs in chopped pistachios. 
• You will have to press down and may need to roll them a few times to get an even coating.
• Wrap again in plastic wrap and refrigerate for 10 minutes.
• Cut dough log into ¼" thick slices. 
• Place one inch apart of parchment-lined baking sheets.
• Bake 17 to 20 minutes until the edges are light golden.
• Cool for three to four minutes on baking sheet, then transfer to wire cooling racks.
• Chocolate drizzle (optional) Melt two to three ounces of white or dark chocolate in double-boiler on stove or heat on low heat in microwave. 
• Stir until melted.
• Drizzle over top of cooled cookies with a fork, or transfer chocolate to a piping bag and use a small tip to drizzle the chocolate.

Recipe: She's Not Cookin'

Starbucks Eggnog Latte

A perfect Christmas morning coffee drink! This festive, Starbucks-inspired latte is made with strong brewed espresso, steamed eggnog and milk. It's so GOOD!

4 ounces boiling water
1 to 2 teaspoons instant espresso powder -
1/4 cup milk 
1/2 cup eggnog
1 teaspoon pure vanilla extract
1/2 tablespoon light brown sugar
1/8 teaspoon ground cinnamon
pinch of nutmeg , or to taste, plus more for dusting
whipped cream , optional

• Stir the espresso powder into the hot water and set aside.
• In a glass measuring cup combine milk, eggnog, vanilla, brown sugar, cinnamon and nutmeg
• Whisk/stir until thoroughly combined.
• Place in Microwave and cook for 1 minute and 30 seconds, or until the milk starts to froth up.
• Remove from Microwave and stir/whisk again.
• Place in Microwave for an additional 30 seconds, or until the milk begins to froth up again.
• Remove and, while stirring the eggnog-mixture, slowly pour the coffee into the eggnog-.mixture.
• Top with whipped cream and dust with nutmeg.
• Serve.

 Recipe: Diethood

Cranberry Cake with Orange Glaze

Cranberry cake with orange glaze is a light and delicious dessert option for the holiday season. Not too heavy, and not too sweet with the lovely festive flavor of cranberries!

3 eggs
1 1/8 c (250g) sugar
1 3/4 c (275g) all purpose flour
2 1/2 tsp baking powder
1/3 c (100g) butter, softened
1/3 c (100g) plain Greek yogurt
2 1/2 to 3 cups (300g) fresh not frozen cranberries - reserve come cranberries for the decoration
2 tsp vanilla extract

Glaze

Juice of half an organic orange (about 2 oz)
3 Tbsp sugar

• Preheat oven to 350F (175C) and grease and flour an 8" springform pan.
• Toss the cranberries in a little flour and set aside.
• Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
• Sift the flour with the baking powder 
• Add to the mixture in the bowl a little at a time along with the softened butter. 
• Continue to mix until completely blended, then stir in the yogurt.
• Add the cranberries and vanilla and stir until evenly combined
• Put the batter into the prepared tin.
• Bake for 50-60 minutes depending on your oven
• Test with a cake tester or skewer to make sure the cranberry cake is done before removing from the oven. 
• Allow to cool for about 15 minutes, then remove the side of the springform pan.
• While the cake is cooling (before taking it out of the pan) put the sugar and orange juice for the glaze into a small pot. 
• Bring to a boil then simmer for about 6 or 7 minutes or until starts to become a sticky glaze.
• If you want to decorate the top with a few glazed and sugared cranberries, it’s easy! 
• Before putting the glaze on the cake, drop a few berries into the pot to cover with glaze, and remove immediately. 
• Place the cranberries on a silicone sheet or flat plate to set.
• If you want sugared cranberries, simply roll them in sugar after dipping in the glaze
• Pour and brush the glaze over the top of the cake while it is still warm. 
• Place a plate under the cooling rack to catch any drips
• When cool, place on a cake stand or serving plate and decorate with glazed and sugared cranberries with 3 orange leaves.

Recipe: Christina's Cucina

Candy Cane Brownies

Candy Cane Brownies are a fun and festive way to dress up a boring box of brownie mix for the Christmas holiday season.

18.3 ounce box dark chocolate brownie mix
2 large eggs
½ cup vegetable oil
¼ cup heavy cream
¾ cup mint fudge flavored baking chips
⅔ cup candy canes crushed and divided

• Preheat the oven to 350 degrees Fahrenheit 
• Line a 9×13 inch baking pan with parchment paper or spray well with cooking spray.
• In a large mixing bowl, mix together the brownie mix, eggs, vegetable oil and heavy cream until fully combined, about 1-2 minutes.
• Fold in the mint fudge flavored baking chips
• Spread the brownie batter evenly into the prepared baking pan.
• Sprinkle ⅓ cup of crushed candy cane over the top of the brownies 
• Gently swirl them into the batter with a butter knife. 
• They do not need to be completely mixed in, just slightly swirl them into the top.
• Bake the brownies in the oven for 25-35 minutes or until a toothpick placed into the center comes out clean.
• Remove from the oven and immediately top with the remaining crushed candy canes.
• Allow to cool at least 15 minutes before cutting and serving warm or cool.

Recipe: Princess Pinky Girl