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CAKES & COOKIES

BEST-LOVED

E X C L U S I V E D I G I TA L C O O K B O O K

• Index •

Milk Chocolate-Peppermint BarkPistachio-Cranberry BiscottiGingerbread Squares with Lemon-Cream Cheese FrostingPecan SquaresSnowflake ShortbreadFruitcake CookiesBig Crunchy Sugar CookiesCherry-Chocolate ThumbprintsCinnamon-Orange SquaresCappuccino BlossomsChunky Chocolate GobsAlmond Snowballs

Best Carrot CakePeppermint-Hot Chocolate CakeChocolate RouladePumpkin RollCoffee Cake Pound CakeBlack Forest Pound CakeHummingbird Bundt CakeChocolate Truffle CheesecakePumpkin Pecan CheesecakeWhite Christmas CupcakesRed Velvet Cupcakes

COOKIES

CAKES

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• 2 •

• Cookies •Best-Loved Christmas Cakes & Cookies

1. Line 1 (15- x 10-inch) jelly-roll pan with parchment paper; grease with butter.

2. microwave milk chocolate morsels in a large bowl at hiGh 1 to 2 minutes or until melted and smooth, stirring at 45-second intervals. Gently stir in cookie pieces, pretzel sticks, and ¾ cup coarsely chopped candies. spread in prepared pan. sprinkle with ½ cup coarsely chopped candies.

3. Let stand until firm (about 6 hours). Break or cut into pieces. store in an airtight container.

Parchment paper

1 tsp. butter

3 (11.5-oz.) packages milk chocolate morsels

12 cream-and-mint-filled chocolate sandwich cookies, broken into pieces (we used oreo double delight mint n' Creme Cookies)

1 cup small pretzel sticks

1¼ cups coarsely chopped soft peppermint candies, divided

These little clusters of milk chocolate, peppermint, and pretzels are the perfect combination of salty and sweet. Package them for a tasty holiday treat, but make sure to save some for yourself!

Makes: 2¾ lbs. Hands-On Time: 25 min. Total Time: 6 hours, 25 min.

MILK CHOCOLATE- PEPPERMINT BARK

• 3 •


1. Preheat oven to 325°. Beat butter and sugar in a large bowl at medium speed with an electric mixer until light and fluffy. add eggs, beating well until blended; beat in orange zest and extract.

2. Combine flour, baking powder, and salt; add to butter mixture, beating at low speed until blended. stir in cranberries and pistachios.

3. divide dough in half. Using lightly floured hands, shape each portion into a 14-inch x 2-inch log. Place both logs 3 inches apart on a large baking sheet lined with parchment paper.

6 tbsp. unsalted butter, softened

¾ cup sugar

2 large eggs

1 tbsp. orange zest

1½ tsp. orange extract

2¼ cups all-purpose flour

1½ tsp. baking powder

½ tsp. table salt

1 cup orange-flavored sweetened dried cranberries

¾ cup shelled natural salted pistachios, chopped

Parchment paper

Vibrant reds and greens in these festive cookies evoke the holiday spirit. Serve with coffee on Christmas morning or package them as a gift for friends and family.

Makes: 4½ dozen Hands-On Time: 30 min. Total Time: 1 hour, 30 min.

PISTACHIO-CRANBERRY BISCOTTI

4. Bake at 325° for 28 minutes or until firm to the touch. Cool logs on baking sheet 10 minutes.

5. Cut each log into ½-inch-thick diagonal slices with a serrated knife using a gentle sawing motion. Place slices, cut side down, on baking sheet. Bake 9 minutes; turn cookies over, and bake 12 more minutes. transfer biscotti to wire racks to cool completely.

• 4 •


1. Combine first 5 ingredients. set aside.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating until well blended. add egg, beating until blended. reduce speed to low; gradually add flour mixture, beating just until blended. add molasses and milk, beating just until blended. spread batter in a lightly greased 13- x 9-inch pan.

3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. spread with Lemon-Cream Cheese Frosting. Cut into squares. Garnish with lemon zest, if desired.

For a fun way to serve these at a holiday tea, cut the squares in half diagonally to form small triangles.

Makes: 2-3 dozen Hands-On Time: 40 min. Total Time: 1 hour, 30 min.

GINGERBREAD SQUARESWITH LEMON-CREAM CHEESE FROSTING

1¾ cups all-purpose flour

2 tsp. ground cinnamon

2 tsp. ground ginger

½ tsp. baking soda

¼ tsp. table salt

1 cup butter, softened

½ cup granulated sugar

½ cup firmly packed light brown sugar

1 large egg

¹/³ cup molasses

3 tbsp. milk

Lemon-Cream Cheese Frosting

Garnish: lemon zest

LEMON-CREAM CHEESE FROSTING Makes: about 2 cups Hands-On Time: 10 min. Total Time: 10 min.

2 (3-oz.) packages cream cheese, softened

2 tbsp. butter, softened

¼ cup lemon curd

1 tsp. lemon zest

2½ cups powdered sugar

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. add lemon curd and lemon zest, beating until blended. Gradually add powdered sugar, beating until smooth.

• 5 •


1. Preheat oven to 350°. sift together 2 cups flour and ²/³ cup powdered sugar. Cut in ¾ cup softened butter using a pastry blender or fork just until mixture resembles coarse meal. Pat mixture on bottom and 1½ inches up sides of a lightly greased 13- x 9-inch baking dish.

2. Bake at 350° for 20 minutes or until edges are lightly browned. Cool.

3. Bring brown sugar, honey, ²/³ cup butter, and whipping cream to a boil in a saucepan over medium-high heat. stir in pecans, and pour hot filling into prepared crust.

4. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inch squares.

Makes: 28 squares Hands-On Time: 40 min. Total Time: 2 hours, 40 min.

Pecan pie fans will love this alternative to the classic holiday dessert. For an added sweet treat, serve the squares with vanilla ice cream.

PECAN SQUARES

2 cups all-purpose flour

²/³ cup powdered sugar

¾ cup butter, softened

½ cup firmly packed brown sugar

½ cup honey

²/³ cup butter

3 tbsp. whipping cream

3½ cups coarsely chopped pecans

• 6 •


Sparkling sugar makes these shortbread cookies glisten like snowflakes—perfect for giving to family and friends.

SNOWFLAKE SHORTBREADMakes: 7½ dozen Hands-On Time: 40 min. Total Time: 1 hour, 42 min.

1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add powdered sugar, beating well.

2. Combine flour and salt; gradually add to butter mixture, beating until blended. roll dough to ¹/8-inch thickness on a lightly floured surface.

3. Cut with a 2-inch snowflake-shaped cutter, and place 1 inch apart on parchment paper-lined baking sheets. Bake at 325° for 11 to 13 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. transfer to wire racks, and cool completely (about 40 minutes). decorate with royal icing, and sprinkle with sparkling sugar.


1 cup powdered sugar


¼ tsp. table salt

Parchment paper

royal icing

sparkling sugar

ROYAL ICING Makes: 1¾ cups Hands-On Time: 5 min. Total Time: 5 min.

3 cups powdered sugar

2 tbsp. meringue powder

1. Beat first three ingredients at high speed with a heavy-duty electric stand mixer, using whisk attachment, until glossy, stiff peaks form. tint icing with desired amount of food coloring paste, and beat until blended.

2. Place a damp cloth directly on surface of icing (to prevent a crust from forming) while icing cookies.

• Shopping Tip •

Sparkling sugar can be found at your local grocery store or major retailers such as Target.

¼ cup cold water

Parchment paper

• 7 •


1. Preheat oven to 300°. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy. add eggs, 1 at a time, beating until blended after each addition. stir in vanilla.

2. sift together flour, baking soda, and salt; gradually add to sugar mixture, beating until blended. stir in candied fruit and peel, pecans, raisins, and cherries. drop dough by tablespoonfuls 1 inch apart onto lightly greased baking sheets.

3. Bake at 300° for 18 to 20 minutes or until lightly browned. Cool completely on wire racks (about 20 minutes).

1½ cups sugar


3 large eggs

1 tsp. vanilla extract


1 tsp. baking soda

Pinch of table salt

1 lb. mixed candied fruit and peel

4 cups chopped toasted pecans

1 cup raisins

1 cup maraschino cherries, chopped

These chewy, two-bite nibbles are nowhere near as mysterious as their memorable predecessor, the holiday fruitcake.

Makes: about 9 dozen Hands-On Time: 30 min. Total Time: 1 hour, 10 min.

FRUITCAKE COOKIES

• 8 •


1. Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. add egg and vanilla, beating until blended.

2. Combine flour, baking powder, and salt; gradually add to butter mixture, beating just until blended. shape dough into a ball; cover and chill 2 hours.

3. Preheat oven to 375°. divide dough into 3 portions. Work with 1 portion of dough at a time, storing remaining dough in refrigerator. shape dough into 1½-inch balls; roll each ball in decorator sugar. Place 2 inches apart on parchment paper-lined baking sheets. Gently press and flatten each ball of dough to ¾-inch thickness.

4. Bake at 375° 13 to 15 minutes or until edges of cookies are lightly browned. Cool 5 minutes on baking sheets; remove to wire racks to cool.

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1½ tsp. vanilla extract


½ tsp. baking powder

¼ tsp. table salt

assorted coarse decorator sugar

Parchment paper

Sparkling sugar cookies are a holiday classic. For a Christmas touch, shop for red or green sparkling sugar.

Makes: 18 cookies Hands-On Time: 20 min. Total Time: 2 hours, 35 min.

BIG CRUNCHY SUGAR COOKIES

• 9 •


These fun thumbprint cookies feature the irresistible flavor combination of cherry and chocolate.

Makes: 4 dozen Hands-On Time: 30 min. Total Time: 2 hours, 40 min.

CHERRY-CHOCOLATE THUMBPRINTS

1. soak chopped dried cherries in cherry liqueur 1 hour.

2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until smooth. stir in cocoa, vanilla, and soaked cherries until blended.

3. Preheat oven to 350°. stir together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating at low speed until blended.

4. shape dough into 1-inch balls (about 1 tbsp. per ball), and place 2 inches apart on parchment paper-lined baking sheets. Press thumb or end of a wooden spoon into each ball, forming an indentation.

5. Bake at 350° for 12 to 14 minutes or until edges are golden. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely.

6. microwave white chocolate morsels and cream in a microwave-safe bowl at hiGh 1 minute or until melted and smooth, stirring at 30-second intervals. spoon ½ tsp. chocolate mixture into each indentation. Let stand until white chocolate mixture is firm (about 1 hour). store in airtight containers.

1 cup chopped dried cherries

4 tbsp. cherry liqueur


¾ cup powdered sugar

¾ cup dutch process cocoa



¼ tsp. baking powder

¹/8 tsp. table salt

Parchment paper

½ cup white chocolate morsels

2 tbsp. heavy cream

• 10 •

Best-Loved Christmas Cakes & Cookies• Cookies •

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until smooth.

2. stir together flour and next 5 ingredients. Gradually add flour mixture to butter mixture, beating at low speed until blended.

3. divide dough in half; flatten each into a disk. roll each disk to ¼-inch thickness between 2 sheets of wax paper. transfer dough, in wax paper, to a baking sheet; chill 1 hour.

4. Preheat oven to 350°. Working with 1 portion of dough at a time, remove top wax paper; cut with a 2-inch square cutter, rerolling dough scraps once. Place 1 inch apart on parchment paper-lined baking sheets.

5. stir together 1 tbsp. sugar and ¼ tsp. ground cinnamon, and sprinkle mixture over cookies.

6. Bake at 350° for 12 to 14 minutes or until edges are golden. Cool on baking sheets 1 minute; transfer to wire racks. Cool completely. store in airtight containers.


¾ cup powdered sugar

2¼ cups all-purpose flour

¼ tsp. baking powder

¹/8 tsp. table salt

2 tbsp. firmly packed orange zest

¾ tsp. ground cinnamon

¼ tsp. ground nutmeg

Wax and parchment paper

1 tbsp. granulated sugar

¼ tsp. ground cinnamon

Makes: 3 dozen Hands-On Time: 30 min. Total Time: 2 hours, 40 min.

Holiday spices and flavors reign with each buttery bite of Cinnamon-Orange Squares.

CINNAMON-ORANGE SQUARES

• 11 •

Best-Loved Christmas Cakes & Cookies• Cookies •

1. Preheat oven to 375°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugars; beating well. add coffee liqueur; beat well.

2. stir together flour and next 4 ingredients. add to butter mixture; beat at low speed until well blended. stir in almonds. (if desired, store dough in an airtight container in refrigerator up to 1 week.)

3. drop cookie dough by heaping tablespoonfuls 2 inches apart onto parchment paper-lined or lightly greased baking sheets.

4. Bake at 375° for 10 to 12 minutes or until edges are golden. (Bake chilled dough 11 to 12 minutes.) remove from oven, and immediately press 1 dark chocolate kiss into center of each cookie. Cool on baking sheets on a wire rack 3 minutes; transfer to wire racks, and cool completely (about 1 hour).


6 tbsp. granulated sugar

¼ cup firmly packed light brown sugar

½ cup coffee liqueur

2²/³ cups all-purpose flour

2 tsp. instant espresso

1 tsp. baking soda

½ tsp. ground cinnamon

¼ tsp. table salt

1 cup chopped salted, roasted almonds

Parchment paper

42 dark chocolate kisses

Bake these cookies as a treat for Santa on Christmas Eve! The coffee liqueur and the dark chocolate kisses add a good bit of sweetness, so only a small amount of sugar is needed in the recipe.

Makes: about 3½ dozen Hands-On Time: 45 min. Total Time: 1 hour, 35 min.

CAPPUCCINO BLOSSOMS

• Prep Tip •

Be sure to unwrap candies while cookies bake. You'll be ready to quickly pop them onto hot cookies. If you don't want to use the coffee liqueur, replace

it with ¼ cup sweetened coffee.

• 12 •


1. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. add eggs and vanilla, beating until blended.

2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. stir in cookies, candy bars, and desired amount of chocolate morsels. Chill dough 30 minutes.

3. Preheat oven to 350°. drop dough by ¼ cupfuls 2 inches apart onto baking sheets lined with parchment paper.

4. Bake at 350° for 10 to 12 minutes or until barely set. Cool on baking sheets 10 minutes. transfer to wire racks to cool completely.

¾ cup unsalted butter, softened

¹/³ cup butter-flavored shortening


²/³ cup firmly packed dark brown sugar

2 large eggs



²/³ cup unsweetened cocoa

1 tsp. baking soda

¼ tsp. table salt

2 cups coarsely chopped cream-filled chocolate sandwich cookies

3 (1.75-oz.) mounds bars, chilled and chopped

1 to 2 cups semisweet chocolate morsels

Parchment paper

Chocoholics will love the combination of Mounds bars and semisweet chocolate. Enjoy with a tall glass of milk!

Makes: about 2½ dozen Hands-On Time: 18 min. Total Time: 1 hour

CHUNKY CHOCOLATE GOBS

• 13 •


1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). reduce oven temperature to 325°.

2. Process almonds in a food processor 30 seconds or until finely ground.

3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add vanilla and 1 cup powdered sugar, beating well. (dough will be crumbly.)

4. Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.

5. shape dough into ¾-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.

6. Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. transfer to wire racks, and cool 10 minutes. roll cookies in ½ cup powdered sugar.

½ cup slivered almonds




2½ cups all-purpose flour

¼ tsp. table salt

Parchment paper

½ cup powdered sugar

These whimsical little balls combine a nutty, toasted-almond flavor with a burst of powdered sugar. Perfect for a snowy holiday!

Makes: about 5 dozen Hands-On Time: 1 hour Total Time: 1 hour, 37 min.

ALMOND SNOWBALLS

• 14 •

Best-Loved Christmas Cakes & Cookies• Cakes •

1. Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. set pans aside.

2. stir together first 4 ingredients.

3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. drizzle Butter-milk Glaze evenly over layers; cool in pans on wire racks 15 minutes. remove from pans, and cool completely on wire racks. spread Cream Cheese Frosting between layers and on top and sides of cake.


2 tsp. baking soda

½ tsp. salt


3 large eggs

2 cups sugar

¾ cup vegetable oil

¾ cup buttermilk


2 cups grated carrot

1 (8-oz.) can crushed pineapple, drained

1 (3½-oz.) can flaked coconut

1 cup chopped pecans or walnuts

Buttermilk Glaze

Cream Cheese Frosting

Truly our best-ever carrot cake recipe. Make this classic favorite for a holiday gathering and you might not have any leftovers to bring home!

Makes: 1 9-inch cake Hands-On Time: 1 hour Total Time: 2 hours

BEST CARROT CAKE

BUTTERMILK GLAZE

1 cup sugar

1½ tsp. baking soda

½ cup buttermilk

½ cup butter or margarine

1 tbsp. light corn syrup


1. Bring first 5 ingredients to a boil in a large dutch oven over medium-high heat. Boil, stirring often, 4 minutes. remove from heat, and stir in vanilla.

CREAM CHEESE FROSTING

¾ cup butter or margarine, softened

1 (8-oz.) package cream cheese, softened


3 cups sifted powdered sugar


1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. add powdered sugar and vanilla; beat until smooth.

• 15 •


1. Preheat oven to 350°. Grease and flour 3 (8-inch) round cake pans.

2. Pour ½ cup boiling water over chocolate in a heat-proof bowl. stir until chocolate is melted and smooth. Cool to room temperature (about 30 minutes).

3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. add egg yolks, 1 at a time, beating until blended after each addition. add melted chocolate and vanilla, beating until blended.

4. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites at medium speed until soft peaks form; gently fold into batter. Pour batter into prepared pans.

5. Bake at 350° for 20 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on

½ cup boiling water

1 (4-oz.) milk chocolate

baking bar, chopped


2 cups sugar

4 large eggs, separated



¼ cup unsweetened cocoa

1 tsp. baking soda

1 tsp. table salt

1 cup buttermilk

Fudge Filling

Peppermint-Cream Frosting

This outstanding cake is garnished with peppermint candies and rolled wafer cookies.

Makes: 10-12 servings Hands-On Time: 1 hour Total Time: 2 hours, 25 min.

PEPPERMINT-HOT CHOCOLATE CAKE

wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 40 minutes).

6. meanwhile, prepare Fudge Filling; spread between cake layers. spread frosting on top and sides of cake.

FUDGE FILLING

1 (14-oz.) can sweetened condensed milk

1 (12-oz.) package semisweet chocolate morsels

¼ tsp. peppermint extract

1. Combine sweetened condensed milk and chocolate morsels in a saucepan. Cook over medium-low heat, stirring constantly, 4 to 6 minutes or until chocolate is melted and smooth. remove from heat; stir in peppermint extract. Cool filling to room temperature (about 20 minutes).

PEPPERMINT-CREAM FROSTING

1 (7-oz.) jar marshmallow crème

1 (8-oz.) container frozen whipped topping, thawed1/8 tsp. peppermint extract

1. Beat all ingredients at high speed with an electric mixer 1 to 2 minutes or until glossy, stiff peaks form.

• 16 •


1. Preheat oven to 325°. Line a lightly greased 15- x 10-inch jelly-roll pan with parchment paper; lightly grease parchment paper.

2. microwave chocolate and ¼ cup water in a large microwave-safe bowl at hiGh 1 minute or until melted and smooth, stirring at 30-second intervals. (do not overheat mixture.)

3. Beat egg yolks and ¾ cup sugar at high speed with an electric mixer 3 minutes or until mixture is thick and pale yellow. Whisk into chocolate mixture.

4. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Pour batter evenly into prepared jelly-roll pan.

5. Bake at 325° for 15 to 18 minutes or until puffed. remove from oven; place a damp kitchen towel over cake in pan, and cool completely on a wire rack (about 30 minutes).

Parchment paper

1 (4-oz.) semisweet chocolate baking bar, chopped

5 large eggs, separated

1 cup sugar, divided

3 tablespoons unsweetened cocoa powder

1 cup heavy cream

Garnishes: red cinnamon candies, fresh rosemary sprigs, whipped cream, unsweetened cocoa powder

A Roulade is a sponge cake that is baked, cooled, and then rolled around a filling. Watch our step-by-step video on how to make, roll, and garnish your own Chocolate Roulade here.

Makes: 8 servings Hands-On Time: 30 min. Total Time: 2 hours

CHOCOLATE ROULADE

6. remove damp towel. Place a 20-x15-inch piece of parchment paper on work surface. dust cake with cocoa, and invert onto parchment paper. Carefully peel parch-ment paper from top of cake.

7. Beat heavy cream and remaining ¼ cup sugar at high speed with an electric mixer until stiff peaks form.

7. spread whipped cream over top of cake, leaving a 1-inch border on all sides. Lift and tilt parchment paper at 1 short side, and carefully roll up cake, jelly-roll fashion, using parchment paper to lift and roll cake. Wrap rolled cake in parchment paper, and place on baking sheet.

8. Chill 2 to 8 hours. transfer cake to a serving platter; remove and discard parchment paper. Garnish cake, if desired.

• 17 •


1. Preheat oven to 375°. Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.

2. Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined.

3. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well.

4. Combine pumpkin, pecans, and 1 tsp. lemon juice; gradually add to flour mixture, beating well. spread batter evenly into prepared pan.

5. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.

vegetable cooking spray

3 large eggs


¾ cup all-purpose flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. baking powder

1 tsp. ground ginger

½ tsp. table salt

½ tsp. ground nutmeg

²/³ cup canned unsweetened pumpkin

½ cup finely chopped pecans, toasted

1 tsp. lemon juice

½ cup powdered sugar

Cream Cheese Filling

Garnishes: powdered sugar, chocolate-coated pecan halves

Impress your holiday guests with a spiced pumpkin cake roll filled with sweet cream cheese. To save time, make the cake ahead and refrigerate it until you’re ready to serve it.

Makes: 8 servings Hands-On Time: 25 min. Total Time: 3 hours, 40 min.

PUMPKIN ROLL

6. sift ½ cup powdered sugar in a 15-x10-inch rectangle on a clean, dry dish towel. run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

7. Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. stir in vanilla and 1 tsp. lemon juice.

8. Unroll cake; remove towel. spread cream cheese mixture on cake, leaving a 1-inch border around edges. re-roll cake without towel, and place, seam side down, on a serving platter.

9. Cover and chill at least 3 hours. Garnish, if desired.

CREAM CHEESE FILLINGHands-On Time: 5 min. Total Time: 5 min.



¼ cup butter softened


1 tsp. lemon juice

1. Beat cream cheese at medium speed with an electric mixer until creamy.

2. add 1 cup powdered sugar, beating until smooth.

3. stir in vanilla and 1 tsp. lemon juice.

• 18 •


1. to make streusel mixture, combine 1⁄2 cup brown sugar, flour and cinnamon in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. stir in ¾ cup pecans. set aside.

2. Preheat oven to 350°. Bake 1 cup pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. Cool 20 minutes. reduce oven temperature to 325°.

3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granu-lated sugar, beating until light and fluffy. add eggs, 1 at a time, beating just until blended after each addition.

4. stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. stir in vanilla.

5. Pour half of batter into a greased and floured 10-inch (12-cup) tube pan. stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. spoon remain-ing batter over pecan mixture; sprinkle with streusel mixture.

6. Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 min-utes; remove from pan to wire rack, and cool completely (about 1 hour).

¾ cup firmly packed brown sugar

½ cup all-purpose flour


¼ cup butter

¾ cup chopped pecans

1 cup finely chopped pecans


2½ cups granulated sugar

6 large eggs


¼ tsp. baking soda

1 (8-oz.) container sour cream


1½ tsp. ground cinnamon

This sweet treat marries two Southern specialties, coffee cake and pound cake, to create one buttery, best-of-both-worlds dessert for the holidays.


COFFEE CAKE POUND CAKE

• 19 •


1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1¹/³ cups granulated sugar and ²/³ cup brown sugar, beating until light and fluffy (about 5 minutes). add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 tsp. vanilla.

2. Whisk together flour and next 3 ingredients. add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. stir in chopped chocolate.

3. Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high). Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.

²/³ cup butter, softened

1¹/³ cups granulated sugar

²/³ cup firmly packed dark brown sugar

4 large eggs

1¼ tsp. vanilla extract, divided

1½ cups cake flour

½ cup unsweetened cocoa

½ tsp. salt

¼ tsp. baking soda

¾ cup sour cream

3 (1-oz.) bittersweet chocolate baking squares, finely chopped

Cherry sauce

shaved bittersweet chocolate

This decadent dessert is an easy, one-pan twist on the traditional Black Forest layer cake. Enjoy a slice with a stout or porter—both styles of beer pair well with this cake.


BLACK FOREST POUND CAKE

CHERRY SAUCEMakes: 1¹/³ cups Total Time: 1 hour, 15 min.

2 (12-oz.) packages frozen cherries

¹/³ cup sugar

¹/³ cup cold water

2 tsp. cornstarch

2 tbsp. kirsch or brandy

½ tsp. vanilla extract

Pinch of table salt

1. stir together cherries, sugar, cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stir-ring often, 12 to 15 minutes or until thickened. remove from heat, and stir in kirsch or brandy, vanilla, and salt. Cool completely (about 1 hour)

Cool in pan on a wire rack 15 minutes. remove from pan to wire rack; cool completely (about 1 hour).

4. Place cake on a serving plate or cake stand. slowly pour Cherry sauce over cake.

5. Beat heavy cream, 1 tbsp. granulated sugar, and remaining ¼ tsp. vanilla at medium-high speed until soft peaks form. dollop whipped cream onto cake, and sprinkle with shaved chocolate.

• 20 •


1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.

3. sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. spoon batter over pecans.

4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

5. as soon as glaze is ready, pour over cooled cake, and sprinkle with remaining ½ cup toasted pecans.

1½ cups chopped pecans


2 cups sugar

1 tsp. baking soda


½ tsp. table salt

3 large eggs, lightly beaten

1¾ cups mashed ripe bananas (about 4 large)

1 (8-oz.) can crushed pineapple (do not drain)

¾ cup canola oil


Glaze

From pineapple to cream cheese, Hummingbird Bundt Cake has the same ingredients as the original popular layer cake but is simplified by baking in a Bundt pan.

Makes: 10 to 12 servings Hands-On Time: 20 min. Total Time: 3 hours, 45 min.

HUMMINGBIRD BUNDT CAKE

GLAZEHands-On Time: 5 min. Total Time: 5 min.

4 ounces cream cheese, cubed and softened

2 cups sifted powdered sugar


1 to 2 tbsp. milk

1. Process cream cheese, powdered sugar, vanilla, and 1 tbsp. milk in a food processor until well blended.

2. add remaining 1 tbsp. milk, 1 tsp. at a time, processing until smooth

• 21 •


1. Preheat oven to 300°. Combine cookies and butter. Press mixture on bottom of a 9-inch springform pan.

2. microwave chocolate and cream at hiGh 1½ minutes or until melted, stirring at 30-second intervals.

3. Beat cream cheese at medium speed with a heavy- duty electric stand mixer 2 minutes or until smooth. add sweetened condensed milk and vanilla, beating just until combined. add eggs, 1 at a time, beating at low speed just until blended after each addition. add choco-late mixture, beating just until blended. Pour batter into prepared crust.

4. Bake at 300° for 1 hour and 5 minutes or just until center is set. turn oven off. Let cheesecake stand in oven with door closed for 30 minutes. remove cheese-cake from oven; gently run a knife around outer edge

1½ cups crushed dark chocolate-and-almond shortbread cookies (about 18 cookies)

2 tbsp. melted butter

2 (4-oz.) semisweet chocolate baking bars, chopped

1 cup whipping cream


1 (14-oz.) can sweetened condensed milk


4 large eggs

Ganache topping

Garnish: fresh raspberries or white chocolate

snowflake

Create your own piped white chocolate snowflake with our three-step online guide.


CHOCOLATE TRUFFLE CHEESECAKE

of cheesecake to loosen from sides of pan. Cool com-pletely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

5. remove sides of pan, and place cheesecake on a serving plate. slowly pour warm Ganache topping over cheesecake, spreading to edges. Chill 1 hour before serving. Garnish, if desired.

GANACHE TOPPINGMakes: 1¼ cups Total Time: 30 min.

1 cup whipping cream

1 (4-oz.) semisweet chocolate baking bar

1 (4-oz.) dark chocolate baking bar

1. Bring cream to a light boil in a saucepan over medium heat.

2. Process chocolate bars in a food processor until coarsely chopped. With processor running, pour cream through food chute in a slow, steady stream, processing until smooth. Let mixture cool until slightly warm (about 20 minutes).

• 22 •


1. Preheat oven to 325°. stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1½ inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.

2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. add eggs, 1 at a time, beating just until blended after each addition. add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)

3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. remove cheese-cake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

4. remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline topping; immediately pour slowly over top of cheesecake, spreading to within ¼ inch of edge. Garnish, if desired.

2 cups graham cracker crumbs

¹/³ cup finely chopped pecans

5 tbsp. butter, melted

3 tbsp. light brown sugar




4 large eggs

1½ cups canned pumpkin

1½ tbsp. lemon juice

Praline topping

Garnishes: chopped glazed pecans, fresh sage leaves


PUMPKIN PECAN CHEESECAKE

PRALINE TOPPINGMakes: 1¹/³ cups Hands-On Time: 15 min. Total Time: 20 min.

1 cup firmly packed brown sugar

¹/³ cup whipping cream

¼ cup butter

1 cup powdered sugar, sifted


1. Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasion-ally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.

• 23 •


½ cup butter, softened

1 cup shortening

2 cups sugar

4 large eggs

2¾ cups all-purpose soft-wheat flour

2 tsp. baking powder

½ tsp. table salt

1 cup buttermilk


1½ tsp. almond extract

Paper baking cups

vegetable cooking spray

Peppermint-Cream Cheese Frosting

Garnishes: edible glitter, sugar snowflakes

1. Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating well. add eggs, 1 at a time, beating until blended after each addition.

2. Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. stir in extracts.

3. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

4. insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic

Here’s a tip: You can find sugar snowflakes and edible glitter online at Cakedeco.com or Amazon.com.

Makes: 24 cupcakes Hands-On Time: 40 min. Total Time: 1 hour

WHITE CHRISTMAS CUPCAKES

freezer bag with Peppermint Cream Cheese Frosting. Use scissors or kitchen shears to snip about ¼ inch from one corner of the bag; insert bag into the hole in the cupcake. squeeze gently until frosting comes to the top of each cupcake.

5. Frost each cupcake with Peppermint-Cream Cheese Frosting, and top with desired toppings.

PEPPERMINT-CREAM CHEESE FROSTINGMakes: 6 cups


½ cup butter, softened

2 tsp. peppermint extract

2 (16-oz.) packages powdered sugar1⁄4 tsp. salt

1. Beat cream cheese, butter, and peppermint extract at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar and salt, beating at low speed until blended.

3. Beat at high speed 2 minutes or until creamy.

• 24 •


¾ cup butter, softened

1½ cups sugar

3 large eggs

1 (1-oz.) bottle red liquid food coloring


2½ cups all-purpose flour

3 tbsp. unsweetened cocoa

½ tsp. table salt

1 cup buttermilk

1 tbsp. white vinegar

1 tsp. baking soda

White Chocolate-amaretto Frosting

Garnishes: white chocolate snowflakes, red candy sprinkles

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating until light and fluffy. add eggs, 1 at a time, beating until blended after each addition. stir in food coloring and vanilla until blended.

2. Combine flour, cocoa, and salt. stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. (mixture will bubble.) add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

3. Place 24 paper baking cups in 2 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full. Bake at 350° for 18 to 20 minutes or until wooden pick inserted in center comes out clean. remove cupcakes from pans to wire racks, and let cool completely (about 45 minutes).

4. Pipe White Chocolate-amaretto Frosting onto cupcakes. Garnish, if desired.

These moist, dense cupcakes are as luxurious as they sound.

Makes: 2 dozen Hands-On Time: 1 hour Total Time: 2 hours, 30 min.

RED VELVET CUPCAKES

WHITE CHOCOLATE-AMARETTO FROSTING Makes: 4 cups Hands-On Time: 20 min. Total Time: 50 min.

2 (4-oz.) white chocolate baking bars

¹/³ cup heavy cream


6 cups powdered sugar, divided

¼ cup almond liqueur

1. Break white chocolate baking bars into pieces. melt white chocolate and cream in a microwave-safe bowl at mediUm (50% power) 1 minute or until melted and smooth, stirring at 30-second intervals. (do not overheat.) Let cool to room temperature (about 30 minutes).

2. Beat butter and 1 cup powdered sugar at low speed with an electric mixer until blended. add 5 cups pow-dered sugar alternately with almond liqueur, beating at low speed until blended after each addition. add white chocolate mixture; beat at medium speed until spreading consistency.

cakes & cookies · white christmas cupcakes red velvet cupcakes ... bake at 325° for 28...

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