Sentinel staff share favorite holiday dessert recipes - HollandSentinel.com |
- Sentinel staff share favorite holiday dessert recipes - HollandSentinel.com
- 5 holiday dessert recipes you'll want to make this year - Omaha World-Herald
- The Best Christmas Day Dessert Recipes - GLAMOUR UK
Sentinel staff share favorite holiday dessert recipes - HollandSentinel.com Posted: 19 Dec 2020 12:30 PM PST HOLLAND — Last year, the Holland Sentinel staff had its first of what we hoped to be an annual holiday cookie exchange. The wisdom of fueling a room full of journalists on pretty much just cookies and coffee for an entire day was questionable in terms of our productivity levels. Even so, we're still pretty bummed COVID-19 is preventing us from getting together for a second annual treat exchange this year. Instead of sharing our favorite holiday treats with each other in our office, we decided to share those treats with all of our readers — or, at least the recipes. If we could, we would absolutely mail all of our readers a batch of education reporter Mitchell Boatman's sea salt chocolate chip cookies, they really are that delicious. If you find yourself wanting to branch out to some new holiday baking traditions, we hope you'll test out some of our favorite recipes here at The Sentinel this year. Managing Editor Audra Gamble's crème de menthe brownies: Do these have almost three full sticks of butter in them? Yes. Are they amazing? Also yes. They're really rich, so cut these smaller than your normal brownie. Brownie layer: 1 cup flour 1 cup sugar ½ cup unsalted butter, softened 4 eggs 1 ½ cups Hershey's chocolate syrup Mint creme: 2 cups powdered sugar ½ cup unsalted butter, softened 2 tbsp green crème de menthe ½ tsp mint extract (optional if you love minty flavor) Chocolate glaze: 1 cup Hershey's dark chocolate chips 6 tbsp unsalted butter Preheat oven to 350 and grease a 13x9 baking pan. Combine flour, sugar, butter, eggs and syrup in a large bowl, beat until smooth. Pour batter into baking pan. Bake 25-30 minutes until the top springs back when touched lightly. Cool completely. Beat mint cream ingredients together until well-combined. Spread mix over cooled brownies, then cover and chill in the fridge. Combine chocolate chips and butter in a small saucepan over a very low heat, stirring constantly until combined and smooth. Pour over dessert, and chill for at least an hour before cutting. Yields 12-18 brownies depending on how small you cut them. Education Reporter Mitchell Boatman's sea salt chocolate chip cookies: Maybe it's because my mom makes them. Maybe it's the memories they bring about. Maybe it's the sea salt. Whatever it is, these are the best cookies I've ever had. I don't really know the origins of this recipe, but I know these cookies have been a hit everywhere — from family gatherings to baseball games to National Honor Society bake sales. They may seem a little complicated, but they are absolutely worth the time and effort. This recipe makes upwards of 50 cookies, so consider cutting it in half or freezing some of the dough for later if you want a smaller yield. 2 cups minus 2 tbsp cake flour 1 cups bread flour 1 ¼ tsp baking soda 1 ½ tsp baking powder 2 ½ sticks (1 ¼ cups) unsalted butter 1 ¼ cups brown sugar 1 cup plus 2 tbsp granulated sugar 2 eggs 2 tsp vanilla extract 20 ounces 60 percent cacao chocolate chips (we use Ghirardelli brand) Sea Salt In a large bowl, cream butter with brown and white sugars for five minutes, until creamy. Add both eggs and vanilla, mix well. In a separate bowl, mix together flours, baking soda and baking powder. Slowly add the flour mixture into the butter mixture. I recommend doing so a little at a time and with a hand mixer — it gets thick! Fold in the chocolate chips using a spoon or spatula. Cover the dough with plastic wrap — I recommend one layer pressed down directly onto the dough and a second layer over the top of the bowl — and refrigerate for 24-48 hours. After refrigeration, bake at 350°F for 8-10 minutes, sprinkling with sea salt halfway through. Managing Editor Audra Gamble's apricot-raspberry rugelach cookies: Every year my family asks me to make these rugelach cookies for the holidays. I'll be honest, they're a lot of work, but they're absolutely worth it. You can change up the type of jam and nuts/fruit you use in the filling, or you can make a chocolate ganache filling instead! This recipe is from the Good Housekeeping "The Great Christmas Cookie Swap Cookbook," which is a great recipe book. Every single recipe in that book is delicious, just maybe cut the recipe in half if you're not trying to feed the entire population of Michigan. 2 cups butter, softened 2 8 oz. packages cream cheese, softened 1 ½ cups sugar, divided 2 tsp vanilla extract ½ tsp salt 4 cups flour 2 cups chopped walnuts 1 ½ cup dried apricots, chopped finely ½ cup packed light brown sugar 3 tsp cinnamon, divided 1 cup seedless raspberry preserves 2 tbsp milk In a large bowl, beat butter and cream cheese until creamy, then add ½ cup granulated sugar, vanilla and salt. Then beat in 2 cups of flour. With a wooden spoon, stir in the remaining 2 cups of flour until just combined. Divide dough into 8 equal disks, wrapping each disk in waxed paper and refrigerate at least 2 hours. In a medium bowl, stir walnuts, apricots, brown sugar, ¾ cup granulated sugar and 1 tsp cinnamon until combined. On a lightly floured surface, roll 1 disk of dough into a 9-inch circle. Spread 2 tbsp of preserves over dough, then sprinkle ½ cup of walnut mixture evenly. With a pizza cutty or sharp knife, cut the dough circle into 12 equal wedges. Starting at the curved edge, roll up each wedge into a crescent shape. Place cookies, point side down, ½ inch apart on a cookie sheet lined with foil sprayed with cooking spray. Brush rugelach with milk, then sprinkle with the remaining ¼ cup of sugar mixed with the remaining 1 tbsp of cinnamon. Bake in a 325 oven for 35-40 minutes. Immediately transfer to a cooking rack, then repeat the process with the remaining disks of dough. Yields 96 cookies. News Reporter Carolyn Muyskens' orange cranberry bread: I've made this cranberry bread every holiday season ever since my college roommate introduced me to this recipe — originally taken from "The Silver Palate Cookbook," by Julee Rosso and Sheila Lukins. We'd eat it as a pick-me-up while studying late on snowy December and January nights. With just a hint of sweetness and a citrus flavor from the orange juice in the dough, packed with walnuts and tart cranberries, this bread tastes best toasted and spread with a generous helping of butter. 2 cups unbleached all-purpose flour 1/2 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 2/3 cup orange juice 2 eggs, beaten slightly 3 tablespoons unsalted butter, melted 1/2 cup walnuts, evenly chopped (optional) 1 cup cranberries 2 teaspoons grated orange rind (optional) Preheat oven to 350°F and grease an 8-inch bread pan. Mix flour, sugar, baking powder and salt in a large mixing bowl. Make a well in the middle of the dry mixture and pour in orange juice, eggs and melted butter. Mix until just combined. Fold in walnuts, cranberries and orange rind. Pour batter into prepared bread pan and bake in oven 45 to 50 minutes, or until a knife inserted into the center of the loaf comes out clean. Remove bread from oven. Cool in pan 10 minutes before removing and letting cool completely on a wire rack. Business Reporter Cassandra Lybrink's dream cookies: Baking cookies for Christmas has been a tradition in my family for as long as I can remember — although there were a few experiments with pretzels and bread. Even though we'll be apart this year, my parents are making treats to enjoy at home, and they were happy to share my favorite recipe with our readers. This dream cookie (read: no-bakes) has been in my family forever. The best cookies aren't easy to make, and these puppies are well worth the practice batches we have to make every year to get them just right. ½ cup butter, salted ½ cup whole milk ½ cup cocoa powder 2 cups sugar 1 cup peanut butter ¼ tsp vanilla 3 cups instant oats (for an adventure, try 4 cups of Rice Krispie cereal instead) Melt butter in pot, then whisk in milk, cocoa powder and sugar. Bring to a roaring boil for one minute. Remove from heat and quickly whisk in peanut butter, vanilla and oats. With a ladle, place spoonfuls on wax paper (I recommend putting towels underneath the paper to avoid leaving rings on the table). Wait for cookies to harden and enjoy. |
5 holiday dessert recipes you'll want to make this year - Omaha World-Herald Posted: 19 Dec 2020 06:00 AM PST ![]() My grandmother taught me everything I know about cooking. I used to spend hours in the kitchen as her sous chef. There was nothing better in the world. My grandmother, Beverly, is no longer with us, but her recipes are. Every holiday I break out my cookbook with the broken binding and seventh grader's handwriting, and I bake and remember her. ![]() Shea Saladee lives in Papillion with her husband, Brent, and their three children. She works as an instructor at the University of Nebraska Omaha. These are my favorite recipes and I am happy to share them with you and your family. Rum Cake (literally the best recipe ever)Ingredients: For the cake: ▪ 1 18.5-ounce package yellow cake mix ▪ 1 3.75-ounce package instant vanilla pudding ▪ 4 eggs ▪ 1/2 cup vegetable oil ▪ 1/2 cup dark rum (80 proof) ▪ 1/2 cup water For the glaze: ▪ 1 cup granulated sugar ▪ 1/4 lb. butter (one stick) ▪ 1/4 cup rum ▪ 1/4 cup water Directions: First, grease and flour a 10" bundt pan. Next, mix all of the cake ingredients together. Pour batter into the bundt pan. Bake at 325 degrees Fahrenheit for one hour. Poke with a toothpick to make sure it comes out clean. Cool and invert the cake onto a large plate and prick the top and sides with a fork for glaze. Then, melt the butter in a saucepan. Stir in the water and sugar. Boil for five minutes, stirring continuously. Remove from the heat and slowly add the rum. Pour the glaze over the cake and cool. Sugar CookiesIngredients: ▪ 3/4 cup sugar ▪ 1/4-pound butter ▪ 1/2 teaspoon vanilla ▪ 1 tablespoon cream or milk ▪ 1-¼ cups flour ▪ 1/8 teaspoon salt ▪ 1/4 teaspoon baking powder Directions: Cream the butter, then gradually add the sugar, beating until light. Add the egg, vanilla and cream or milk. In a separate bowl, mix together the flour, salt and baking powder. Slowly add the wet ingredients and mix well. Arrange teaspoonfuls on cookie sheets, one inch apart. Bake at 350 for 8 to 10 minutes; the edges will just start to turn golden brown. Quick Chocolate FudgeIngredients: ▪ 1/2 cup Karo syrup ▪ 1/3 cup evaporated milk ▪ 3 cups semisweet chocolate pieces ▪ 2 teaspoons vanilla ▪ 3/4 cup confectioners' sugar ▪ 1 cup coarsely chopped nuts (optional) ▪ Crushed candy canes (optional) Directions: Grease an 8" x 8" x 2" baking pan, or line with parchment paper. In a heavy pan, combine milk, Karo and chocolate pieces. Cook over medium heat until the chocolate is melted, stirring constantly. Then, stir in the vanilla and confectioners' sugar. Cook over medium until creamy and smooth and the sugar dissolves. If using nuts, mix them in. Pour into the greased pan and refrigerate for 4 hours. If using crushed candy canes, sprinkle on top. Cut into squares. Tig's Carrot Cake (Tig is my mom)Ingredients: For the cake: ▪ 2 cups flour ▪ 2 teaspoons baking powder ▪ 1½ teaspoons baking soda ▪ 1 teaspoon salt cup ▪ 2 teaspoons cinnamon ▪ 4 eggs ▪ 2 cups sugar ▪ 1-¼ cups vegetable oil ▪ 2 cups carrots, grated ▪ 8-½ ounces crushed pineapple ▪ 1/2 cup walnuts or golden raisins (I prefer the raisins) For the cream cheese frosting: ▪ 8-ounce package cream cheese, softened ▪ 1/2 cup butter ▪ 16 ounces confectioner's sugar ▪ 1 teaspoon vanilla Directions: First, sift flour, baking powder, baking soda, salt and cinnamon together. In a separate bowl, beat eggs. Add sugar to dissolve (about 10 minutes). Then, stir in carrots, pineapple, oil and nuts/raisins. Add the flour mixture. Place the batter in a greased, floured 9" x 13" pan. Bake at 350 for 35 to 40 minutes. Cool. To make the frosting, combine all ingredients in a bowl and mix thoroughly. Add one tablespoon of milk if the mixture is too stiff. Top the cake with the cream cheese frosting. Christmas Morning Cinnamon RollsIngredients: ▪ Prepared pizza dough (I use the Pioneer Woman's recipe) ▪ 1/4-pound butter, softened ▪ 1-½ cups granulated sugar ▪ 2 tablespoons cinnamon For the frosting (or you can use the cream cheese frosting recipe from the carrot cake) ▪ 1-½ cup confectioners' sugar ▪ 1/2 stick butter, softened ▪ 3 tablespoons milk or cream ▪ 1/2 teaspoon vanilla Directions: First, flour a large flat surface. Roll out the pizza dough until thin and rectangular. Smear the softened butter over the dough. In a separate bowl or container, combine the cinnamon and sugar. Mix thoroughly. Sprinkle over the buttered dough. Start at the bottom and roll upward, making a long roll. Cut into two-inch pieces. Place into a buttered baking dish and let proof for 30 minutes. Combine all ingredients for frosting and mix with a beater. Bake the cinnamon rolls at 350 for 25 minutes. Top with icing and serve warm. Shea Saladee lives in Papillion with her husband, Brent, and their three children. She works as an instructor at the University of Nebraska Omaha. Receive advertised offers, event promotions and discounts for you and your family. Created with parents in mind! |
The Best Christmas Day Dessert Recipes - GLAMOUR UK Posted: 18 Dec 2020 10:10 PM PST Whatever your plans this Christmas, in between last-minute shopping, wrapping presents and plotting when or if you'll actually get to see your relatives this year, you told everyone you'd make the Christmas Day dessert but right now, you're feeling a bit uninspired. The thing is, come Christmas day, after that whopper of a lunch, with every single trimming possible, most of us are pretty stuffed. Often, the last thing we want is something decadent and heavy (I'll never forget the year my brother went to an expensive bakery and presented a giant chocolate fudge cake, Bruce Bogtrotter-style - alas, no one wanted to eat it). The best kind of festive dessert is something that hits the perfect note between being sweet but light, possibly creamy or fruity but not too stodgy that you feel sick after one bite. They also need to look good, this, after all, is a special occasion. Sorry Christmas pudding, but we just aren't that into you. As the only one who bakes in my family, there are some tried and tested favourites including Nigella's pavlova and Mary Berry's meringue roulade (the recipe she baked with Kate Middleton and Prince William last year, remember?), both of which you can make a day ahead so you're getting out the way of the turkey cooking. On that note, here are some of the best Christmas Day dessert recipes that we guarantee will be a hit… Rocky road cheesecake puddingRecipe: BBC Good Food ![]() BBC good food Ingredients: Method:
Cappuccino Pavlova![]() Petrina Tinslay Recipe: Nigella Ingredients: Method:
Strawberry Meringue RouladeRecipe: Mary Berry ![]() Ingredients: Method:
Epic Chocolate TrifleRecipe: Jamie Oliver ![]() Jamie Oliver Ingredients: For the chocolate mousse: For the chocolate brownie: For the mascarpone cream: Method:
Profiterole Wreath![]() BBC good food Recipe: BBC Good Food Ingredients: Method:
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