Raspberry Sugar Cookies

    Happy Holidays!  How was everyone Christmas?  Did Santa bring you what you wanted?  I did not want anything for Christmas this year but to spend quality time with my family and make sure my two girls were happy.  And guess what I scored!  My youngest daughter made sure she reminded me every hour that we have to make cookies for Santa.   I could not let my munchkin down and fail as a supermom, so me and my daughters headed to kitchen to bake up a storm.  

    The normal person will bake Santa some chocolate chip cookies.  Nope, not me.  If Santa is visiting my house he have to get something extra special and not the norm.  Hey we want extra gifts over here! The first thing that came to my mind is gingerbread cookies.  But then my oldest daughter got too excited and said we can make a gingerbread house.  Um yeah but I do not want to go back out to the store in all that madness to get more candy.  Sorry love, we going the simple way - sugar cookies.

 I used my favorite sugar cookie recipe from Bake at 350.  But we did not want to go to simple.  Due to the time and other tasks I had to do I know I could not decorate the cookies with royal icing.  I took another approach and make some raspberry preserves to add in the middle.  I took out my circle crinkle cookie cutter and we had a blast in the kitchen.

Vanilla - Almond Sugar Cookies

Ingredients:

3 cups unbleached - all purpose flour
2 tsp. baking powder
1 cup sugar ( stored with vanilla beans)
2 sticks salted butter, cold and cut into pieces
1 egg (it can be cold)
3/4 tsp. pure vanilla extract
1/2 tsp. pure almond extract

Directions:

1.  Preheat oven to 350 degrees F.
2.  In a medium size bowl sift flour and baking powder, set aside.
3.  Cream sugar and butter for five minutes.  In a separate bowl whisk egg and extracts.  Pour egg mixture in the sugar mixture.  Mix until combined.
4.  Gradually add the flour mixture and beat until combined.  Scrape down the bowl and the bottom.   The dough will be crumbly.  Knead together with hands as you scoop it out the bowl.
5.  Take a sheet of wax paper and about 1/3 of dough and cover with another sheet of wax paper.  Press dough down with your hands a little bit .
6.  Roll dough to about 1/4" to 3/8" thick and cut out with your desired cookie cutter.  I like to dip my cutter in flour so it does not stick to the dough.
7.  Place parchment lined baking sheets on a baking sheet.  Freeze on the sheet for 5 minutes before baking and then bake for 10-12 minutes.  Cool for a few minutes before transferring to a cooling rack.


Recipe adapted from Bake at 350








 

Gingerbread Yule Log Cake

    Have you done your Christmas shopping yet?  Well if you have not don't be ashamed I have not either.  I really have not figured yet what to give my oldest daughter.  She is eleven almost at the pre-teen difficult age, and want every unrealistic thing on her Christmas List.  I am almost at the giving up stage and striving to clothes and shoes.  Who little girl don't love shoes and clothes?  Even-though I have not got my Christmas shopping down yet, I do do have my Christmas breakfast, and dinner all planned out already.  Yep, I am a food-addict.  Despite my size, I love to cook, and of-course baking.I have about three desserts for breakfast and five already planned out.  I am so excited.  
    If you are looking for that perfect dessert for your family, friends, and guests, you should try this gingerbread yule log cake I made.

     Nothing beats ginger, molasses, cream cheese, and all the winter spices in this roll.  The even best part is frosting it with chocolate buttercream.  Yum!

Gingerbread Roll

Ingredients
5 large eggs, separated
1/2 cup molasses
2 tbsp. finely grated fresh ginger
3/4 cup cake flour
1 tsp. baking powder
1 tsp. ground ginger
3/4 tsp cardamom
1/2 tsp freshly ground black pepper
1/4 tsp. salt
1/4 cup plus 2 tbsp. granulated sugar
1 tsp. unflavored gelatin
1 tbsp. cold water
4 ounces cream cheese, room temperature
1/2 tsp ground cimmamon
12 ounces creme fraiche
1/2 cup confectioner's sugar
1 stick unsalted butter, room temperature
2 cinnamon sticks
8 whole cloves
2 tbsp. dark rum
2 tbsp. apple cider
Confectioners sugar, for dusting

Directions

1. Preheat the oven to 325°. Line a 12-by-17-inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 cup of the brown sugar and the fresh ginger and beat until combined. In a medium bowl, whisk the flour, baking powder, ground ginger, cardamom, black pepper and salt. Beat the dry ingredients into the egg yolk mixture until combined.
2. In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes, until lightly browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.
3. Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. Run the blade of a sharp knife around the edge of the pan. Cover the cake with a clean kitchen towel and top with a large cutting board. Holding the pan, towel and cutting board, invert the cake onto the cutting board. Remove the pan and carefully peel off the parchment paper. Cover loosely with a kitchen towel and let the gingerbread cool completely.
4. In a small microwave-safe bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes. Microwave at high power until the gelatin is melted, about 10 seconds. In a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth. In another bowl, whip the crème fraîche with the confectioners' sugar until still. Fold the cream cheese into the crème fraîche.
5. Spread the filling evenly over the entire surface of the cake. Starting at a short end, roll up the cake jelly roll–style. Wrap the gingerbread roll tightly in plastic and refrigerate until firm, at least 3 hours.
6. In a small saucepan, melt the butter. Add the remaining 1/3 cup of brown sugar and bring to a boil, whisking constantly. Add the cinnamon sticks and cloves. Whisk in the rum and cider and remove from the heat. Let the butter-rum sauce steep for 1 hour. Discard the cinnamon sticks and cloves.
7. Unwrap the gingerbread roll and transfer it to a plate; dust lightly with confectioners' sugar. Cut into slices and bring to room temperature. Garnish the gingerbread roll per your preference and serve with the butter-rum sauce. 

Recipe adapted from Food and Wine

Red White and Green Vanilla Cake

   Hi everyone!  I know I been MIA for a while.  I had a lot of change in my life.  Two months ago I recently got laid off my job that I was working at for eight and half years.  At the beginning it crushed me but day by day I am getting better.  I think this was an opportunity for me to work more on Never Dessert You.  Due to that I have been not blogging as much.  I have been baking but not taking my pics.  I am so sorry to my readers and fans that I have deserted you.  But I am back and ready to share my delightful treats.

   Since the holidays are approaching I wanted to do something festive.  I made this vanilla cake that is so scrumptious.  I did not get to take a whole pic of the entire cake, because my kids ate most of it. But that is what happens when you leave kids around sweets.  What do you desseritas think?

Vanilla Cake

Ingredients
2 sticks unsalted butter, room temperature
2 1/2 cups all-purpose unbleached flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 tsp. pure vanilla extract
1 cup low-fat buttermilk

Directions.
1.  Preheat oven to 350 degrees F.  Spray three 6-by-2-inch cake pans with Bakers Joy or butter pan..  In a medium bowl, whisk flour, baking powder, baking soda, and salt.

2.  Using an electric mixer beat butter and sugar until light and fluffy for five minutes.  With mixer on low, beat in eggs and yolks one at a time.  Beat in vanilla.  Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture.  Mix until combined.

3.  Divide batter evenly (I used a scale to measure out evenly) between bowls.  Add two drops of red to one bowl, two drops to another bowl.  Pour batter between pans and smooth tops.

4.  Bake for 30 to 35 minutes.  Let cool in pans on a wire rack for 10 minutes,  Run a knife around pans and invert cakes onto wore rack.  Cool completely.  Frost with your favorite icing and layer cakes.  Serve

Recipe adapted from Martha Stewart

Unilever Spreads: Thanksgiving Dishes

 

    Can you believe Thanksgiving is right around the corner?  Wow times flies!  I look forward to this time of the year to see my family.  This year only my Mom is joining me and my family for Thanksgiving, but I am still excited to see her for about a year now.  Thanksgiving always brings a joy to my family, because we laugh, share recipes, and reminisce of our childhood days.  It's all about being grateful for what you have been blessed with and also to share your fortunes with the less fortunate.

    But the best part of  Thanksgiving is the food.  I go way overboard when cooking for Thanksgiving.  I start the eve of Thanksgiving and finish just before noon.  My favorite part of the meal is the different sides to go with the turkey.  Scalloped potatoes, macaroni and cheese, coleslaw, cornbread, dressing, sweet corn, cranberry relish, sweet potatoes, creamed peas, and the red peas and rice.  The list could go on, because you could never have too many sides. 

    Today I want to share with you my favorite side dishes.  It is so good.  But I decided to take a twist on my recipes.  Instead of using the normal butter I used, I used Country Crock spread in my dishes.  Yes, I noticed the difference.  Light, and even taste way better.

   The first one is my favorite Sweet Potatoes Casserole that I adapted from The Pioneer Woman on Food Network.

    Looks good right?  It even tastes AWESOME!

Sweet Potatoes Casserole

Ingredients

4 medium sweet potatoes
1 cup granulated sugar
1 cup milk
2 large eggs
1 tsp. vanilla extract
1 tsp. salt
1 cup packed dark brown sugar
1 cup pecans, chopped
1/2 cup all-purpose flour
6 tbsp. Country Crock butter at room temperature

Directions

1.  Preheat oven to 375 degrees F.  Place sweet potatoes on the oven rack and bake until tender for about 55 minutes.  When the potatoes are finished cooking, let cool slightly, about 5 minutes.  Slice then open lengthwise and scrape out the flesh with a fork into a large bowl.  Increase oven temperature to 400 degrees F.

2.  Add the granulated sugar, milk, eggs, vanilla, and salt to the bowl with the sweet potatoes.  Mash the mixture with a potato masher until combined and slightly lumpy - you don't want it to be perfectly smooth.

3.  Now in a separate bowl, mash the brown sugar, pecans, flour, and butter with a pastry cutter or fork until thoroughly combined.  The mixture should resemble a crumble.

4.  Spread the sweet potato mixture into an oval-shaped baking dish and sprinkle the crumb mixture all over the top.  Bake until golden brown, about 30 minutes. 

Now I got you drooling, there is no Thanksgiving without dressing. 

    Yes!  This is one simplest dressings you would ever come across.  You can even use croutons if you not interested in getting loaf bread.

Good 'Ole Simple Dressing slightly adapted from Bon Appetit

Ingredients

10 cups day old white bread, torn into pieces
3/4 cup Country Crock butter plus more for baking dish
2 cups chopped onions
1 1/2 cups celery
1/2 cup fresh parsley
2 tbsp. cilantro
1 tbsp. fresh thyme
1 tbsp. basil
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs

Directions

1.  Preheat oven to 250 degrees F.  Butter preferred baking dish and set aside.  Scatter bread in a single layer on a rimmed baking sheet.  Bake stirring occasionally, until dried out about 1 hour.  Let cool; transfer to a very large bowl.

2.  Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery.  Stir often until just beginning to brown, about 10 minutes.  Add to bowl with bread; stir in herbs, salt, and pepper.  Drizzle in 1 1/4 cups broth and toss gently.  Let cool.

3.  Preheat oven to 350 degrees F.  Whisk 1 1/4 cups broth and eggs in a small bowl.  Add to bread mixture; fold gently until thoroughly combined.  Transfer to a prepared dish, cover with foil, and bake for about 40-45 minutes.


Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

Chocolate Chip & Pumpkin Cheesecake Brownies

    Are you still in love with pumpkin?  I know I am.  My daughters begged me to make a chocolate dessert for them.  So how can I combine my craving for pumpkin and chocolate together?  Yep, a brownie.  I added two different types of chocolate in this dessert.  White chocolate on the bottom and chocolate chips to garnish the top.  I love this and my daughters loved it also even though they are not fans of pumpkin.

Chocolate Chip & Pumpkin Cheesecake Brownies

Brownie
1 1/2 ounces white chocolate, coarsely chopped
1/3 cup butter, cubed
1 tbsp instant coffee granules
1/2 cup boiling water
1 cup canned pumpkin
2 eggs, lightly beaten
2 cups all-purpose flour
1 1/2 cups sugar
3/4 tsp. baking soda
1/2 tsp. salt

Cheesecake Batter
1 8-ounce cream cheese
1/2 cup canned pumpkin
1/4 cup sugar
1 tsp. vanilla extract
3/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1/8 tsp. ground cloves
1 egg
1 cup semisweet chocolate chips

 Directions
1.  Preheat oven at 350 degrees F.  In a microwave, melt butter and chocolate; stir until smooth.  Cool slightly. 
2.  In a large bowl dissolve coffee in water.  Stir in pumpkin, eggs and chocolate mixture.  Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture.  Transfer to baking pan coated with baking spray and lined with parchment paper.
3.  For cheesecake batter, in a small bowl using an electric mixer, beat cream cheese and pumpkin until smooth.  Beat in the sugar, vanilla, and spices.  Add egg beating on low speed until combined.  Spoon over chocolate batter.  Sprinkle on the chocolate chips.
4.  Bake for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs.  Cool on a wire rack.  Cut into bars.

Recipe adapted from Taste of Home Fall Baking

Pumpkin Doughnut Muffins

   
    I got pumpkin on my mind.  Can you blame me?  It is fall and thanksgiving is a few weeks away.  I love these little muffins that mimic a doughnut. If you looking for that pumpkin and doughnut flavor, this is the perfect recipe for you.  These muffins are perfect for breakfast or a late night snack with icecream.

Pumpkin Doughnut Muffins

Muffin Batter

3 cups all-purpose flour
1/4 tsp. baking soda
1 tsp. kosher salt
1/2 tsp ground nutmeg
1/4 tsp pumpkin spice
1/3 cup buttermilk
1 15-ounce can pure pumpkin puree
1 1/4 sticks unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs

Sugar Coating

3/4 cup granulated sugar
2 1/2 tsp ground cinnamon
1/2 stick unsalted butter, melted.

Directions

1.  Preheat oven to 350 degrees F.  Butter and flour muffin pan.  Set aside.  In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg and pumpkin spice together.  In another bowl whisk buttermilk and pumpkin puree.  Using an electric mixer beat butter and brown sugar until light and fluffy for about 5 minutes.  Add in eggs, one at a time, scraping down bowl after each addition.  Turn mixer down low, add flour mixture in three additions, alternating with two additions of pumpkin mixture.  Just beat until combined.

2.  Spoon batter into muffin pan and bake for 30 minutes or until a toothpick inserted in center comes out clean.  Let muffins cool 10 minutes in pan on a wire rack.  In a medium bowl, combine granulated sugar and cinnamon.  Remove muffin one at a time from a pan, brush melted butter all over muffin, then toss to coat in sugar mixture.  Let muffins cool completly on a wire rack.  Serve and enjoy!

Recipe slightly adapted from Martha Stewart

Chocolate Crinkles

    

    Hi Desseritas.  The holidays are almost here.  I love this time of the year.  But Christmas has been on my mind and of course I made one of the best Christmas cookies - chocolate crinkles.   

   I love these soft fudge chocolate cookies rolled in a confectioner's sugar.   

    

                                        What is your favorite holiday dessert?

Chocolate Crinkles

4 ounces unsweetened chocolate

1/2 cup shortening

3 eggs, lightly beaten

2 cups granulated sugar

2 tsp. baking powder

2 tsp. vanilla extract

1/4 tsp. salt

2 cups all-purpose flour

1/2 cup powdered sugar

1.  In a small saucepan combine chocolate and shortening.  Heat and stir over low heat until melted and smooth.  Cool for 15 minutes.

2.  In a large bowl combine eggs, sugar, baking powder, vanilla, and salt.  Stir in chocolate mixture.  Gradually add flour, stirring until thoroughly combined.  Cover dough; chill about 2 hours or until dough is easy to handle.

3.  Preheat oven to 375 degrees F.  Lightly grease cookie sheets; set aside.  Shape dough into 1-inch balls.  Roll balls into powdered sugar to coat generously.  Place balls 2 inches apart on the prepared cookie sheets.  Bake about 15 minutes or until edges are just set.  Transfer to a wire rack and let cool.