December 4, 2010

Pink Saturday Baking...


Happy Day People

our Hostess of the most
fun Pink Party that kicks off
our weekend wants us
to share our favorite Holiday Recipes

I of course found these
on Martha Stewart and I will be
giving these a try in the coming weeks

Take a look for yourself

You better get out there
and get those ingredients

Holiday Baking Season has Begun


~~

Are these
Giant Ginger Cookies
just waitin for something
to be dipped into
you know you want to



Makes 12
2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/2 cup granulated sugar, plus 1/3 cup for coating
6 tablespoons molasses
1 large egg
Directions

Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.

With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.

Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.

Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.

From Everyday Food, December 2003




Eggnog Cheesecake Bars...OMG
was someone reading my thoughts
Cheesecake....yeah
Eggnog....yeah
Any kind of bar....yeah
How can we not make some these
So So Simple



Makes 18
Vegetable oil cooking spray, for pan
12 graham crackers, finely ground (1 1/2 cups)
3/4 cup plus 3 tablespoons sugar
2 ounces (4 tablespoons) unsalted butter, melted
1 pound cream cheese, room temperature
2 large eggs
1 large egg yolk
3/4 cup eggnog
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 tablespoon plus 1 teaspoon brandy
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg, plus more for dusting
1/4 teaspoon salt

Directions

1.Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.

2.Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.

3.Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.

From Martha Stewart Living, December 2009.



Gotta love Meringues
especially red and white ones
and stuffed

with chocolate never mind

YUM !!


Makes about 5 dozen
3 large egg whites
3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped

Directions

1.Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.

2.Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.

3.Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.

4.Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.

5.Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.

6.Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)

7.Fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

From Holiday Cookies 2005, Special Issue 2005.



Maybe some Baking today
will warm you up
so you won't realize
 that Winter is here to stay

Grab a warm and toasty drink
settle infront of the fire
and if you don't have one of those
group some candles
for the same effect

Create something fun
 and
Enjoy those around you
don't forget
 some of these delish goodies
~
Peace Love and Big Hugs
xOxO Nerina



 

15 comments:

  1. Nerina, each of these looks delicious. I'm a fan of any kind of gingerbread cookie. I just may try this recipe. Thanks! And Happy Pink Saturday! ~ sarah

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  2. yummi!!!! its a perfect day to bake!!!

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  3. Thank you Nerina. I'm off to get a cheese cake.
    I'll try to get onboard with "PINK SATURDAY" But I must admit that it doesn't come as easily as the BLACK FRIDAY used to.
    Keep warm,
    Kurt

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  4. Nerina, I am in BIG trouble seeing all these beauties set before me! Love the meringues.

    Have a beautiful winter day ~
    TTFN ~ Marydon

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  5. Oh my! You've really posted some heavenly sounding recipes. The meringues are so pretty!
    Newest follower of your lovely blog and would be delighted to have you follow me back.
    Happy Pink Saturday!
    Tammy @www.beatricebanks.blogspot.com

    ReplyDelete
  6. oh my God, yummmmm! I wish I had a house so I could get all my kitchen crap outta storage and get cooking here. This apartment ain't cutting it for my family of 4! Prayyyy girl, Florida can't get here soon enough! Love you! xoxox

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  7. Wow, talk about food porn.....lol....lovely Pink Saturday.

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  8. Ohhhhhhhhhhhhhhh YUM!! Can I come over for Ginger cookies!!! MY FAVE!! :):):):):):):):):):):):):):):):):):):):):):):)

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  9. I want a cookie or should I say many cookies. ....they always make me feel good when not feeling well

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  10. I should not be reading this at 11:00 pm...lol...those egg nog cheesecake bars look so good!

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  11. Hi Nerina!

    We're huge ginger fans around here..... I am sooo anxious to try those delish looking cookies... And, EGGNOG too? Yep, I'm going to have to give those a whirl too!

    Don't miss the FAB.U.LOUS giveaway on my bloggie.... Ramsigns is giving away a lovely metal plaque....house numbers or name... I wish I could win!

    Huggies,
    Spencer

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  12. Happy Pink Saturday, Nerina.

    They all look delicious, but the ginger cookies would be my favorite. Please save one for me.

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  13. I love Meringues!

    Still visiting around Pink Saturday posts. Have a wonderful weekend.

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  14. Oooh the eggnog cheesecake bars are right up my baking alley! Better get them on the list :)

    ReplyDelete

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