Tag Archives: Home baking

Candy Cane Eggnog Soft Cookies

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Makes 30

Ingredients

  • ¾ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup eggnog
  • 2 teaspoon baking powder
  • 1 teaspoon mixed spice
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 30 Peppermint Candy Cane Kisses

Method

  1. Preheat the oven to 350 degrees F
  2. In a large bowl with an electric mixer beat the butter, granulated sugar, and brown sugar until well combined, about 1 minute
  3. Add the eggs, one at a time, beating until combined and scraping down the edges as needed
  4. Add the vanilla and eggnog and beat to combine
  5. Add the baking powder, salt, mixed spice, and beat until combined
  6. Add the flour and beat until just combined
  7. Scoop into 1-1 ½ tablespoon sized cookie dough balls and place on parchment paper lined baking sheets. They batter will appear wetter than usual cookie dough
  8. Bake in the preheated oven for 8-10 minutes. They will be puffed up and slightly golden
  9. Let them cool for 2 minutes and then press a peppermint candy cane Kiss into the center of each cookie. Leave to cool completely until the kiss is set firm
  10. Enjoy!

Amaretti Morbidi

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Makes 15

Ingredients

  • 2 1/4 cups finely ground almonds
  • 1 cup granulated sugar
  • pinch salt
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ teaspoon almond extract
  • Powdered sugar

Method

  1. Preheat oven to 300°F. Line a large baking sheet or cookie tray with baking paper
  2. In a large bowl, whisk together ground almond, sugar and salt until well combined
  3. In a mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar until they hold soft peaks
  4. Add the beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary
  5. Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on your prepared baking sheets, leaving about 1 inch of space between cookies
  6. Bake for 20-25 minutes until tops are cracked and bottoms are just barely golden. Remove from oven; let cool a few minutes on the baking trays, then transfer to wire racks to cool completely
  7. Cookies will keep at room temperature in an airtight bag or container, for up to 5 days

3-Ingredient Sugar Cookies

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Makes 24

Ingredients

  • 1 cup butter, room temperature
  • 2/3 cup granulated sugar
  • 2 cups All-purpose flour

Optional

  • 1 ½ teaspoon Vanilla extract
  • Festive Sprinkles

Method

  1. Preheat oven to 350°F. Line a baking sheet with barking parchment or a silicone baking mat
  2. Add your butter with sugar into a large bowl and beat with an electric whisk for a few minutes until combines and fluffy. (If you’re using vanilla extract add at this point)
  3. Add in your flour and beat again until combined. The dough will be crumblier that typical cookie dough
  4. Break off/ scoop walnut sizes pieces and roll in your hands*
  5. Place the cookies balls onto the prepared tray and using a flat-bottomed glass press down to flatten to ¼ to ½ inch thickness. You can press some sprinkles into the tops at this point
  6. Bake in your preheated oven for between 14-16 minutes, until the edges are just turning golden-brown
  7. Cool on the baking sheet for about 5 minutes, then move to a rack to cool completely

*You can roll them in some additional granulated sugar at this point if you like

Stop Here Santa Cookie

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Makes 1 large (8″) diameter cookie

Ingredients

  • 2 Tablespoons unsalted butter, softened to room temperature
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons packed light or dark brown sugar
  • 2 Tablespoons beaten egg
  • ½ teaspoon pure vanilla extract
  • 6 Tablespoons all-purpose flour
  • 2 Tablespoons whole rolled oats
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup M&Ms
  • 2 Tablespoons coarsely crushed peppermint candy can
  • Additional M&Ms to decorate, optional
  • Additional mini-chocolate chips, optional

Method

  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper #
  2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium-high speed until combined and creamy
  3. Add beaten egg, vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed
  4. Beat in the flour, oats, baking soda, and salt on low speed, then, with a spoon or spatula, fold in the M&Ms and crushed candy cane pieces until combined. (The dough will be sticky. If it’s too sticky to handle, chill in the refrigerator for 5-10 minutes)
  5. Shape into a mound in the center of the lined baking sheet. Bake for 20-30 minutes until edges and top are lightly browned. The center will look soft, but it will set as the cookie cools
  6. Cool the cookie on the baking sheet for 10 minutes before eating. As it cools, press a few additional M&Ms and chocolate chips into the top, if desired, for garnish

Buttered Rum Cheesecake

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feat. Tre Stelle Natural Cream Cheese

Makes 9” cheesecake, serving 10-12

Ingredients

Crumb Base

  • 6oz Gingersnap cookies (apx 10-12)
  • ½ cup pecans
  • 4 Tablespoons butter, melted
  • 1/3 cup brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • Pinch salt

Cheesecake Filling

  • 5 packs Tre Stelle® Natural Cream Cheese, original, room temperature
  • 1 1/3 and 1/3 cup sugar, divided
  • ¼ cup cornstrach
  • 2 whole eggs
  • 1 egg yolk
  • 1 ½ teaspoons Rum extract
  • ¾ cup whipping, or heavy, cream
  • 1 cup Butterscotch flavour chips
  • 1 Tablespoon All-purpose flour

Ganache Topping

  • 200g Blonde chocolate, chopped into small pieces
  • 65ml whipping, or heavy, cream
  • 1 Tablespoon rum (light or dark- to your preference)

To decorate (optional)

  • Whipped cream
  • Edible glitter
  • Edible glitter stars

Method

Crumb Base

  1. Reheat oven to 350 degrees F
  2. Wrap the external of a 9” springform pan tightly with aluminium foil
  3. Lightly grease or spray the sides of a spring form pan
  4. In food processor, combine the gingersnap cookies and pecans and process to a crumb. Transfer to a bowl
  5. Add in them melted butter, brown sugar, ground cinnamon, ground ginger, ground cinnamon, and salt. Stir until well combined
  6. Tip into your prepared springform pan and using a spoon spread the crumb mixture to give an even layer to the bottom of the pan
  7. Bake in your preheated oven for 10 minutes. Remove and allow to cool fully.  Leave your oven running while you prepare the cheesecake filling

Cheesecake Filling

  1. In a medium bowl, toss together the butterscotch chips and the All-purpose flour until the chisp are well coated. Set aside until needed later
  2. In the bowl of a stand mixer combine 2 packs of Tre Stelle® Natural Cream Cheese, 1/3 cup sugar and the cornstarch. Beat on medium speed for 3 minutes until well combined
  3. Add in the remaining packs of Tre Stelle® Natural Cream Cheese and beat until combined
  4. Add in the remaining sugar and rum extract and beat on medium-high speed until well combined
  5. Add in the eggs and the egg yolk one by one, beating well between each addition until fully incorporated
  6. Finally, add in to whipping (heavy) cream, mixing on slow until just combined
  7. Fold in your prepared butterscotch chips and gently pour the cheesecake mixture on to the crumb base in the springform pan
  8. Place the cheesecake-filled springform pan into a larger, high-sided dish (a casserole or roasting pan works well) and fill to a height of 1” up the sides of the springform pan with water. Carefully transfer the filled pan to your preheated oven, taking care not to spill, or get any of the water into the cheesecake pan
  9. Bake for between 70-80 minutes, until the cheesecake top is lightly browned and slightly jiggles in the centre
  10. Turn the oven off but do not remove the cheesecake. Leave to cool fully in the oven. (I use a wooden spoon to keep the oven door slightly ajar to help the cooking process)
  11. Once fully cooled to room temperature, cover the top of the cheesecake with clingwrap and chill overnight in the refrigerator

Ganache Topping

  1. Place your blonde chocolate pieces into a medium bowl
  2. Heat the cream in a small pan over a medium heat until just simmering (you’ll see small bubbles forming at the edge with the pan
  3. Remove and carefully pour the warmed cream over the chocolate pieces, then add the tablespoon of rum
  4. Set aside for 5 minutes to melt
  5. After this time, slowly stir to emulsify the mixture. If there are some larger pieces of chocolate which are not melting, a quick blast in the microwave (10 seconds, no more) will help you out
  6. Continue stirring util the mixture is fully combined, smooth and shiny
  7. Leave to cool for 5 minutes then spread on top of your cheesecake to form a finishing layer

Decorate (Optional)

  1. If you choose to decorate the cheesecake, you can finish it with some whipped cream and dust with edible glitter and stars for that perfect seasonal touch!
  2. Slice and enjoy!