Home > Brownies, Cakes, Cookies, Dessert, Pies and Tarts > A lil Christmas Baking

A lil Christmas Baking

A mini post on other Christmas related bakings i’ve done 🙂

1. Christmas Biscottis

While biscottis are traditionally dunked in tea, or coffee, these are good enough to be eaten on its own. Crushed candy canes are mixed into the biscottis batter for an added touch of sweetness to the otherwise plain tasting biscottis.  I’ve done this cookie two ways, one is to dip them in melted white chocolate and sprinkle them with more crushed candy canes:

And another is to drizzle some white frosting on them and sprinkle even more candy canes!

A lil note though, the candy canes will lose their crunch and get a bit sticky after a while. But that didnt bother me as they were still delicious.

Recipe from Annie

Candy Cane Biscotti

Ingredients:
2½ cups all-purpose flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
½ cup sugar
3 large eggs
2/3 cup finely chopped peppermint candies, plus extra for garnish
14 oz. white chocolate

Directions:
Preheat the oven to 350° F.  Line a baking sheet with parchment paper or a silicon baking mat.

In a medium mixing bowl, combine the flour, baking powder and salt; stir briefly with a fork to combine.  In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until well combined, about 2 minutes.  Beat in the eggs one a time, mixing well after each addition.  Add in the dry ingredients and mix on low speed just until incorporated.  Fold in the 2/3 cup crushed peppermints with a rubber spatula until evenly incorporated.

Evenly divide the dough into 4 portions.  Form each into a 9″ by 1½” log on the prepared baking sheet, spaced evenly.  Bake until the cookies are light golden brown on top, about 18-20 minutes.  Remove the pan from the oven and let cool for 10 minutes on the cookie sheet.  Reduce the oven temperature to 325° F.

After the logs have cooled for 10 minutes, use a sharp serrated knife to cut the logs into ½-inch slices on the diagonal.  Arrange the cut pieces on the baking sheet, laying on one of their cut sides so one cut side is facing up.  Bake for 15 minutes more, until the cookies are light golden brown and crisp.  (They may seem a bit soft, but will firm as they cool.)  Transfer to a cooling rack to cool completely.

Once the biscotti have cooled, melt the white chocolate in the top of a double boiler.  Dip one half of each cookie in the chocolate, shake gently to remove the excess, and transfer to a baking sheet or work surface lined with wax paper.  Sprinkle with extra crushed candy canes while the chocolate is still wet.  Let stand at room temperature until the chocolate has set completely.  Store in an airtight container.

2. Cranberry Bliss Bar

The cranberry bliss bar is a Starbucks breakfast favourite it seems, but the truth is, i have never tasted the ones sold there before. The Starbucks here (Indonesia) don’t have it on the menu! But if the ones sold taste anywhere as good as these, i could definitely relate to why they are such a hit.

The base of these bars are subtly flavoured with ginger and studded with cranberries and white chocolate. They are then topped with a lemony cream cheese frosting before being piped with a sugared icing.

Between the white chocolate vs cranberries, or, the cream cheese frosting vs the sugary icing, these bars are a good balance of sweetness and tartness. These will definitely zest up your mornings and double up as good wake up calls!

Recipe from Megan

Cranberry Bliss Bars
see on Brownies for Dinner, originally from My Little Mochi
(printable recipe)

Bars:
1 cup (2 sticks) butter, softened
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon powdered ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup dried cranberries, chopped
6 ounces (about 3/4 cup) white chocolate chips (or chopped white chocolate)

Frosting:
4 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla
1/3 cup dried cranberries, chopped

Drizzling Icing:
1/2 cup powdered sugar
2 tablespoons vegetable shortening
1-2 tablespoons milk

Preheat oven to 350 degrees. Grease a 9×13 pan and set aside. In a medium bowl, cream the butter and brown sugar until smooth. Add eggs, vanilla, ginger, and salt and mix well. Gradually add flour and mix until smooth. Stir in cranberries and white chocolate. Pour the batter into the greased pan, using a spatula to evenly spread the batter in the pan. Bake 30-40 minutes, until edges are light brown and a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Frosting:
Beat the cream cheese, powdered sugar, vanilla and lemon juice until completely smooth. Spread on the completely cool cake. Sprinkle the top with cranberries.

Drizzling Icing:
In a small bowl, whisk together 1 Tbsp of milk, powdered sugar, and vegetable shortening. Gradually add more milk until the icing has a thick but drizzly consistency. I used closer to 2 tablespoons. Put the icing into a ziploc bag and snip off a tiny bit of the corner. Drizzle the icing on top in zig-zags.

Cut into squares or triangles and enjoy!

3. Chocolate Hearts with Crushed Christmas Candies

These are yogurt cakelets made in a heart shaped pan, dunked in melted dark chocolate and sprinkled with christmas candies. The yogurt cakelets are incredibly moist and dense, but most importantly they pop out prettily from the pan 🙂

These are better refrigerated as the candies and the chocolate will get melty and sticky after a while. But i am definitely liking the dark chocolate contrast against the candies.

Recipe from Kirbie

Vanilla Yogurt Cakelets

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup vanilla yogurt
3/4 cup sugar
3 large eggs
1/3 cup vegetable oil

Directions

1. Preheat the oven to 350 degrees F. Grease and flour the cakelet pan.
2. Sift together the flour, baking powder, and salt into 1 bowl and set it aside.
3.
In another bowl, whisk together the yogurt, sugar, and eggs. Slowly whisk the dry
ingredients into the wet ingredients. With a rubber spatula, fold the
vegetable oil into the batter until well incorporated.
4. With a
spoon fill the cake pan with the cake batter about 3/4 full. Do not over fill it. Bake
in the oven for about 20 minutes, or until a cake tester comes out clean and
cake is lightly brown.
5. Remove from cake pan
once it is completely cool

With that, I would like to thank Annie, Megan and Kirbie for sharing the wonderful recipes! Happy Christmas everyone!

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  1. December 22, 2010 at 5:53 am

    Wow.. all your bakes are very nicely decorated! Merry Xmas to you & family *^_^*

  2. December 22, 2010 at 9:29 am

    Woot! So much Christmas baking. I want to be over at your place!

  3. DG
    December 22, 2010 at 1:25 pm

    What a spread! All your christmas baking look so pretty decorated and yummy.

  4. December 22, 2010 at 3:19 pm

    Such pretty Christmas goodies! Those biscotti look amazing and my husband’s been bugging me for some time now to make him some.

  5. December 22, 2010 at 3:54 pm

    What a great set of recipes. Sure feels like Christmas here, so festive & delicious. I’d love to try each of these recipes. Happy Holidays!!

  6. December 22, 2010 at 4:46 pm

    Wow – I would love to be an ant around YOUR house! Gorgeous photos too – are those real frangipani flowers?

    • crustabakes
      December 24, 2010 at 12:48 am

      Yes they are real. i found them on the garden floor. Are they called frangipani? LOL

  7. December 23, 2010 at 1:41 am

    Each treat sounds amazing. I’ll take one of each please!

  8. December 23, 2010 at 8:41 pm

    All of these treats look so festive and lovely! Wish I had a cranberry bliss bar right now.

  9. December 24, 2010 at 11:13 pm

    what wonderful holiday goodies! i have the cranberry bliss bars in my blog from years past, wonder how this recipe compares (i didn’t check to see if they were similar). everything looks delicious!

  10. December 25, 2010 at 8:30 am

    Wow, what a lovely choice of Christmas goodies! Here’s wishing you a Merry Christmas and a wonderful start to the new year!

  11. December 25, 2010 at 10:57 am

    The chocolate hearts are gorgeous! Such a great gift idea. Hope some special people got to enjoy it =) Blessed Christmas!

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