I volunteered to bake some goodies for the church staff where my moms group meets, so I chose Ginger Blondies and Chocolate-Peppermint Swirls. For a friends going away party I made some Spinach Pinwheels, which doubled as an appetizer for a fondue night we hosted for friends (puff pastry is a wonderful thing). We also hosted a brunch where I debuted some Cheddar Dill Muffins, and of course we made a Christmas staple: decorated sugar cookies. Whew! Here goes:
Ginger Blondies**
1 cup (2 sticks) unsalted butter, softened
2 1.4 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups light brown sugar
1 1/4 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
6 oz mini semi-sweet chips
Heat oven to 350 deg F. Butter a 9 x 13 glass dish. In a large bowl, sift together the flour, ginger, cinnamon, cloves, baking soda, and salt. In a stand mixer or with a hand mixer, cream the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing just until incorporated. Fold in the semi-sweet chips.
Spread the batter evenly in the pan bake 40-50 minutes, or until a toothpick inserted comes out clean. Cool completely in the pan, then cut into squares. **This recipe came from Real Simple Dec 2008 magazine** Also, if I had to do this recipe over again (this was my first crack at it) I would add a tick more ginger and use a larger pan...the brownies were way to thick...tasted pretty good though.
2 1.4 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups light brown sugar
1 1/4 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
6 oz mini semi-sweet chips
Heat oven to 350 deg F. Butter a 9 x 13 glass dish. In a large bowl, sift together the flour, ginger, cinnamon, cloves, baking soda, and salt. In a stand mixer or with a hand mixer, cream the butter and sugars until fluffy. Add the eggs and vanilla and beat to combine. Gradually add the flour mixture, mixing just until incorporated. Fold in the semi-sweet chips.
Spread the batter evenly in the pan bake 40-50 minutes, or until a toothpick inserted comes out clean. Cool completely in the pan, then cut into squares. **This recipe came from Real Simple Dec 2008 magazine** Also, if I had to do this recipe over again (this was my first crack at it) I would add a tick more ginger and use a larger pan...the brownies were way to thick...tasted pretty good though.
Chocolate-Peppermint Swirls**
1 batch Sugar Cookie dough (recipe below)
3 ounces semi-sweetened chocolate, melted and slightly cooled
1 teaspoon vanilla extract
1 egg yolk
1/2 teaspoon peppermint extract
1/2 cup crushed candy canes
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out dough separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.
Preheat oven to 375 degrees F.
Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. **I got this recipe from the Food Network website, it is not my own :) **
Spinach Pinwheels
1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
1/3 cup shredded Monterey Jack cheese
1/8 teaspoon garlic powder
1/2 package frozen chopped spinach, thawed and well drained
Heat the oven to 375°F. Combine the cheese and garlic powder in a small bowl.
Unfold the pastry sheet on parchment paper. Top with the spinach and then cheese mixture. Starting with a short side, roll up like a jelly roll half way and repeat with the other side until they meet in the middle. Cut into 30 (1/4-inch) slices. Place the slices, cut-side down, onto baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
2 1/4 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons kosher salt
1/2 cup dill, finely chopped
2 eggs, lightly beaten
4 tablespoons unsalted butter, melted
1 1/4 cups sour cream or plain yogurt
1/3 cup milk
1/2 cup sharp cheddar cheese, shredded
Preheat oven 400 deg F. Combine the flour, baking powder, soda, and salt in a bowl and whisk together to combine well. In another bowl, combine the chopped dill, eggs, melted butter, sour cream or yogurt (I used half sour cream half yogurt because that is what I had on hand), cheese and milk. Whisk until well combined. Pour the wet mixture into the flour mixture and fold until a soft dough forms.
Drop even amounts of the dough into muffin cups and bake about 20-25 minutes or until tops lightly spring back when touched.
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons kosher salt
1/2 cup dill, finely chopped
2 eggs, lightly beaten
4 tablespoons unsalted butter, melted
1 1/4 cups sour cream or plain yogurt
1/3 cup milk
1/2 cup sharp cheddar cheese, shredded
Preheat oven 400 deg F. Combine the flour, baking powder, soda, and salt in a bowl and whisk together to combine well. In another bowl, combine the chopped dill, eggs, melted butter, sour cream or yogurt (I used half sour cream half yogurt because that is what I had on hand), cheese and milk. Whisk until well combined. Pour the wet mixture into the flour mixture and fold until a soft dough forms.
Drop even amounts of the dough into muffin cups and bake about 20-25 minutes or until tops lightly spring back when touched.
Decorated Sugar Cookies
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Preheat oven to 375 deg F.
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Roll the dough out onto a floured surface (or you can use confectioners sugar). Using cookie cutters, cut out desired shapes and lay shapes on a baking pan. Bake each batch 10-12 minutes. Cool completely on a wire rack and decorate as desired.
I took a short cut this year and bought canned cream cheese frosting. I separated it into 4 different bowls, 1 for white and then used food coloring to make red, green, and blue. I used chocolate frosting (canned) for the detail work, and of course sprinkles!
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