FROSTED: Sing Some Festive Beats...With Christmas Carol Inspired Treats!

As soon as the calendar page flips to December, my IPhone quickly fills with playlists of all my favorite Christmas Carols. I am often heard belting out Santa Baby in the shower, humming Jingle Bells while doing household chores, or rocking out to All I Want For Christmas Is You while driving to work.

So, the other day while listening to one of my many holiday ballads, the song We Wish You A Merry Christmas came on and I noticed that the lyrics mentioned Figgy Pudding. I have heard this song many times before but I never really questioned what this type of festive pudding could be. Well, I did some research and discovered that Figgy Pudding is a very thick and heavy cake-like dessert. Sounds like something I would definitely try!

This made me wonder how many other interesting foods, desserts, and drinks are mentioned in Christmas carols that we often don't know exactly what they are or overlook during the holidays. So this week, I am sharing with you some Christmas tune inspired treats that will have your guests crooning your praises. Now warm up your oven and record some of these holiday song inspired confections into your cookbook . . .

"Oh, bring me some Figgy Pudding..."---We Wish You A Merry Christmas

Figgy Pudding Butter Cookies
(Recipe by Food 52)

Cookie Ingredients:

• 1 Tablespoon of orange zest (from one orange)
• 8-10 large dried Turkish or Caliymirna Figs (the light brown ones)
• 1 teaspoon of freshly ground nutmeg
• 1 teaspoon of ground cinnamon
• 1 cup of whole milk
• 1 1/2 cup of all purpose flour
• 1 teaspoon of kosher salt
• 3/4 cups (or 1 1/2 sticks) of unsalted butter, softened
• 3/4 cups of confectioners sugar
• 1 large egg  

Brandy Sugar Glaze:

• 1 1/2 cup of confectioners sugar
• 1/2 cup of unsalted butter, softened
• 2 Tablespoons of Brandy
• 1/2 teaspoon of vanilla extract

 Directions:

1.  Sift together flour, salt, nutmeg and cinnamon in a bowl and set it aside. Dice figs into small chunks and put them in a saucepan with the milk. Heat on low, stirring occasionally for about 15 minutes.

2.  Put 1 1/2 sicks of softened butter in the bowl of the electric mixer fitted with the paddle attachment. Mix on med-high until the butter is fluffy, about two minutes. Sift 3/4 cup of confectioners sugar into the fluffy butter and mix until smooth. Add in one egg and reduce speed to low. Add in flour mixture and mix until just combined.

3.  Strain the figs from the milk. Add them, along with the orange zest, to the dough. Fold in until the ingredients are evenly distributed. Wrap the dough in plastic and refrigerate for 2 hours.

4.  After the dough has cooled, preheat the oven to 350 degrees. On a well-floured surface, roll out the dough until it is 1/8 inch thick. Using a 2 inch round cookie cutter, cut out the cookies and place them on a parchment lined cookie sheet, spaced one inch apart. Bake for 10-12 minutes or until the edges are golden brown.

5.  While the cookies are baking, combine all the ingredients for the Brandy-Sugar Glaze in a saucepan on med-low heat, and stir often, until the sauce comes together. After the cookies have cooled, use a fork to drizzle the warm glaze on them.

"And I've got some corn for popping..."---Let It Snow

Peppermint Bark Popcorn

(Courtesy of Our Best Bites)

 

Ingredients:

• 16 cups of popped popcorn (fresh, or about 2 bags unbuttered or natural microwave popcorn)
• 1 pound of almond bark
• 1 (6 ounce) box candy canes, crushed (about 1 generous cup)
• 1/4 teaspoon of peppermint oil or 2 teaspoons peppermint extract
• 3/4 cup of semi-sweet or dark chocolate chips

Directions:

1.  Place popcorn in a very large mixing bowl. Melt almond bark according to package instructions.  When completely melted, add extract or peppermint oil.  If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.

2.  Pour melted almond bark mixture over popcorn and pour crushed candy canes on top.  Stir to evenly coat.  Pour popcorn out onto waxed paper, parchment, or foil and spread out.

3.  Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.  Drizzle over popcorn mixture.  Let mixture dry completely until chocolate and almond bark are hardened.   You may place in the fridge to speed process along.

When chocolate is hardened, use your hands to break up popcorn into chunks.

"Here we come A-Wassailing..."---The Wassail Song

Wassail Martini
(Via Henderson Times News (Mountain Traditions Holiday 11th Issue) )

Ingredients: 

• 2 cups of apple cider
• 1 cup of pineapple juice 
• 1/4 cup of orange juice 
• 2 teaspoons of honey  
• 1 Tablespoon of dark brown sugar  
• 1 teaspoon of whole cloves 
• 1 teaspoon of allspice berries  
• 2 cinnamon sticks 
• 2 ounces of gin (good quality) 
• 2 ounces vodka (good quality) 
• Orange zest curls, for garnish

 Directions:

1.  In a small pot, combine apple cider, pineapple and orange juice, honey, dark brown sugar, and whole spice. Bring to a simmer to dissolve sugar. Remove from heat and let the spices steep for 20 minutes. Strain and chill.

2.  Pour chilled wassail into a mixing glass with gin, vodka, and a few ice cubes. Stir or shake and strain into a glass. Garnish with orange zest curls.

"She'd been drinking too much eggnog..."---Grandma Got Run Over By A Reindeer

Eggnog Fudge
(Recipe from Brown Eyed Baker)

Ingredients: 

•  2 cups of granulated sugar
•  1/2 cup of unsalted butter
•  3/4 cup of eggnog
•  Pinch of salt
•  10 1/2 ounces of white chocolate, chopped
•  1/2 teaspoon of freshly grated nutmeg, plus a little more for dusting the top of the fudge
•  1 (7-ounce) jar of marshmallow creme
•  1 teaspoon of rum extract

Directions:

1.  Line an 8-inch square pan with parchment paper and let it hang over the side; set aside.

 2.  In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.

3.  Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled, then refrigerate overnight until firm.

4.  When completely cool, cut into squares. Store in a covered container in the refrigerator.

 

"Chestnuts roasting on an open fire..."---The Christmas Song

Chocolate and Chestnut Macaroons

(Courtesy by Food Nouveau)

Filling: Chocolate Chestnut Buttercream Ingredients:

(Makes approximately 36 macaroons)

• 1 stick of butter (1/2 cup), room temperature
• 1/4 cup of chestnut spread
• 2 Tablespoons of cocoa powder
• 1 teaspoon of rum (optional)

Shell Ingredients:

• 3 large egg whites, aged for at least 24 hours
• 4.4 ounces (125 grams) of almond meal
• 7 ounces (200 grams) of powdered sugar
• .5 ounces (15 grams) of cocoa powder
• 1 ounce (30 grams) of granulated sugar
• 1/2 teaspoon of coffee extract

Filling Directions:

1.  In a medium bowl, beat cream the butter using an electric mixer. Add the chestnut spread, cocoa powder and rum, and beat together until creamy and homogeneous. Set aside.

2.  Take the egg whites out of the refrigerator about an hour before making the macarons to bring them back to room temperature. Line two doubled baking sheets with parchment paper and set aside.

3.  Place the almond meal, powdered sugar and cocoa powder in the bowl of a food processor. Finely grind everything together for a minute or two. Stop the processor, scrape the sides and bottom of the bowl, and process again for a minute. After processing the sugar-almond-cocoa mixture, carefully sieve it, discarding any bigger bits that remain in the sieve. Reserve.

4.  Put the egg whites in a large stainless steel bowl. Beat at medium/high speed with a handheld or stand mixer. Once they start to get bubbly and white and the whisk is lightly leaving marks, slowly add the granulated sugar. Keep on beating until stiff peaks form.

5.  Add the coffee extract to the egg whites along with a third of the almond-sugar-cocoa mixture. Fold to incorporate by sliding a rubber spatula down to the bottom of the bowl and gently bringing it back to the top. Keep on adding the almond-sugar-cocoa mixture a third at a time until everything is incorporated, always folding gently and never beating.

6.  Pour the batter in a pastry bag fitted with a round 1/2-inch tip, then pipe equal rounds of batter on the parchment-lined baking sheets. Let rest for 20-30 minutes before baking.

7.  Preheat oven to 310°F (155ºC). When the shells have rested enough, bake for about 15 minutes, or until the shells are firm on their feet when lightly tapped.

8.  Let cool the shells completely, then remove from parchment paper. Fill with chocolate-chestnut buttercream, then refrigerate for 24 hours before eating. Enjoy within the next 5 days for the best texture and flavor.

 

Or how about The Dance of the Sugar Plum Fairy from The Nutcracker

Sugar Plum Walnut Butter Cake

(Via Three Clever Sisters)

Ingredients:

• 9 Tablespoons of unsalted butter, at room temperature
• 1 cup + 1 Tablespoon of unbleached all purpose flour
• 1 1/4 cup of sugar (divided)
• 16 sugar plums cut in half
• 1/4 cup of brandy
• 1 teaspoon of lemon zest
• 1/2 teaspoon of vanilla extract
• 1 teaspoon of baking powder
• 1/2 teaspoon of kosher salt
• 2 extra large eggs at room temperature
• 1/4 cup of ground toasted walnuts

 Directions:

1.  To toast the walnuts, toss in a dry skillet over medium for a few minutes until toasted. (Watch carefully, they can burn easily). Immediately remove to a plate and grind in the food processor when cool.

2.  Preheat the oven to 350 degrees F. Butter a 9-inch springform pan with 1 Tablespoon of the butter and dust with 1 Tablespoon of the flour.

3.  Toss the plums with 2 Tablespoons of sugar and the brandy, set aside.

4.  Stir together the remaining cup of flour, baking powder, and salt together in a small bowl.

5.  In a large bowl, cream the remaining 8 Tablespoons of butter into the sugar, lemon zest, and vanilla until light and fluffy. Sift in the flour mixture.

6.  In a separate bowl, beat the eggs just until they start to foam. (Do not overbeat). Fold the eggs and the ground walnuts into the flour-butter mixture and mix well.

7.  Scrape the batter into the prepared pan. Arrange the plum halves, cut side down, in concentric circles over the batter. (The batter will rise up around the plums as is bakes.) Pour any remaining brandy syrup on top. Sprinkle with the remaining 2 Tablespoons of sugar. Slide onto a cookie sheet to catch any spills.

8.  Bake one hour, or until the plum cake is golden brown and a cake tester comes out clean. (Be careful not to test through a plum!). Cool 10 minutes before removing the sides of the springform pan and serving.

Who knew that food set to music could be so scrumptious? What a delicious harmony these goodies could make at the next Christmas concert at your church,  your children's upcoming holiday program at school, or a vintage holiday gathering at your home.

So turn up the volume on your radio, synchronize it with the sound of your blender, and make Bing Crosby eat his words with these yummy Christmas carol inspired treats. Have a wonderful weekend!

FROSTED: Bake, Bake As Fast As You Can...Try These Treats Inspired By The Gingerbread Man

As the month of the December begins and Christmas creeps closer every day, I think about my sister and all of the crazy holiday memories we have had together. As children we would make our own festive plays and perform them for our family, draw out maps and plans on how we would sneak out in the middle of the night to peek at all of our Christmas gifts under the tree, and get a sugar buzz from making and eating way too many Christmas cookies.

Just like my sister and I, whipping up sweet treats this time of year has become a tradition for many families. You can often see freshly baked fruit cake, sugar cookies, seven layer bars, Buche de Noel, and gingerbread men perfectly arranged on platters waiting to be served to guests. But why not stick with the same delicious taste of the goodies that we know and love and just add a dash of creativity?  This year, skip over your grandmother's boring gingerbread cookie recipe and experiment with some of these new tasty snacks that will surely become your new go-to holiday treat . . .

Individual Gingerbread Cheesecakes
(Courtesy of Pastry Affair)

Ingredients:
(Makes approximately 16 miniature cheesecakes)

• 2 cups of gingersnap cookies, finely crushed 
• 4 Tablespoons of unsalted butter, melted 
• 1 3/4 cups of granulated sugar 
• 32 ounces (2 pounds) of cream cheese, room temperature 
• 1 teaspoon of pure vanilla extract 
• 4 large eggs, room temperature 
• 1/4 cup of unsulfured molasses 
• 1/4 teaspoon of salt 
• 1 1/2 teaspoons of ground ginger 
• 1 teaspoon of ground cinnamon 
• 1 teaspoon of freshly grated nutmeg 
• 1/4 teaspoon of ground cloves 
• 1 teaspoon of finely grated orange zest 
• 8 ounces (1 cup) of sour cream 
• 1/4 cup of powdered sugar

Directions:

1.  Preheat oven to 350 degrees F. Line muffin tins with approximately 16 paper baking cups.
In a medium bowl, mix together the gingersnap crumbs and melted butter until evenly coated. Spread the crumb mixture evenly between the baking cups and press down to firm up the crust.

2.  Place in the oven and bake until set, about 10 minutes. Cool completely on cooling rack.
Reduce oven temperature to 325 degrees F.

3.  In a large bowl, beat the cream cheese with a mixer on medium speed until light and fluffy, about 3 minutes. Mix in the sugar and the vanilla. Reduce the mixer speed to low and add eggs, 1 at a time, beating well after each addition. Beat in molasses, salt, spices, and orange zest. Pour the filling evenly between the baking cups.

4.  Bake until cheesecake is set but still jiggles in the center when shaken, 20 to 30 minutes. Allow cheesecakes to cool completely on a wire rack. In a small bowl, mix together the sour cream and powdered sugar. Spread on top of cooled cheesecakes. Store in an airtight container in the refrigerator. Serve chilled.

What a delicious dish to serve to guests at a formal Christmas dinner party!

Gingerbread Popcorn
(Via An Edible Mosaic)

Ingredients:
(Yields 12-15 servings)

• 12 cups of air-popped popcorn (1/2 cup popcorn kernels)
• 1 cup of toasted sliced almonds
• 1 teaspoon of baking soda
• 1 teaspoon of cinnamon
• 1 teaspoon of ginger
• 1/2 teaspoon of nutmeg
• 1/4 teaspoon of cloves
• 1/2 cup (1 stick) of unsalted butter
• 1 cup of light brown sugar, lightly packed
• 2 Tablespoons of molasses
• 1 Tablespoon of water
• Pinch of salt
• 1 teaspoon of pure vanilla extract

Directions:

1.  Toss together the popcorn and nuts in a large bowl; set aside.  Line a large baking sheet with parchment paper or a silpat mat; set aside. Sift together the baking soda, cinnamon, ginger, nutmeg, and cloves in a small bowl; set aside.

2.  Cook the butter, sugar, molasses, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305 degrees F (hard crack stage), stirring occasionally.  Carefully stir in the vanilla and baking soda/spice mix, and pour over the popcorn/nut mixture.
Use two heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout.

3.  Spread the popcorn out onto the prepared baking sheet.  Let it cool and then break it apart; store in an airtight container at room temperature.

Nothing could taste sweeter than giving these goodies to teachers, hairdressers, postal workers, or coaches as a special holiday gift to say thank-you for all that they do.

Gingerbread Spice Latte
(Recipe from Chocolate Covered Katie)

Ingredients:
(Makes one single serving cup)

•  1/4 teaspoon of cinnamon
• 1/8 teaspoon of ground ginger
• 2 teaspoon of molasses (blackstrap or regular)
• 1 teaspoon of pure vanilla extract
• 3 Tablespoons of strong coffee
• 1 cup of milk of choice (skim, 2 %, almond milk, soymilk, etc.)
• Sweetener to taste (sugar, stevia, etc.)
• Whipped Cream (optional)
• Gingerbread Cookie (optional)

Directions:

1.  Mix everything together in a small pot or in a mug. Then heat until desired temperature is reached. Alternatively, if you want a foamy latte: Mix spices into coffee. In a big measuring cup, microwave the milk until foamy. Then pour milk into coffee mixture. Top with whipped cream and garnish with a gingerbread cookie.

Think of how fantastic this hot creamy beverage would be served to guests at your annual cookie exchange party.


Creamy Gingerbread Fudge
(Courtesy of Luna Cafe)

Ingredients: 
(Makes around 32 pieces)

• 2 cups of sugar (super-fine if you can find it)
• 2 cups of packed brown sugar
• 1 cup of heavy cream
• 1/4 cup of unsulfured molasses
• 1/2 cup of unsalted butter (1 stick)
• 1 Tablespoon of vanilla (alcohol type)
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/2 teaspoon of fine sea salt
• 1/4 teaspoon of ground cloves
• 2 cups of coarsely chopped pecans or walnuts (optional)

 Directions:

1.   Line the bottom and two opposite sides of an 8-inch by 8-inch baking pan with a sheet of heavy foil. Butter the foil. Fill the sink with ½ inch of cold water. Set the following items next to the stove: cup of hot water, pastry brush, 3 cups of ice water, cup of ice, candy thermometer, and instant-read thermometer.

2.  In a 3-quart or slightly larger heavy saucepan, combine the sugar, brown sugar, cream, molasses, and butter and set over very low heat to melt. Stir occasionally and do not let the syrup come anywhere close to a boil. Your objective here is to clear (dissolve) the sugar before bringing the syrup to a boil. This should take from 10-15 minutes. But some syrups may take much longer. The longer you take on this step, the silkier and smoother your fudge. Do not proceed to the next step until the syrup is completely smooth and free of sugar crystals.

3.   After the sugar clears, wash down the sides of the pan with a pastry brush dipped into hot water. If you neglect this step, you may end up with crystallized syrup.

4.  Bring the syrup to a brisk, but not out of control, boil. Make sure that the syrup stays well beneath the upper edge of the pan.

5.  Continue washing the sides of the pan with hot water periodically. Any crystals than form on the sides of the pan jeopardize the creaminess of the syrup. Now begin testing the temperature of the syrup by inserting a candy or instant-read thermometer into the center of the boiling syrup, without letting the thermometer touch the bottom of the pan. You should begin testing for the soft ball stage at about 234° (see step 6). In my tests, it took 12-15 minutes of controlled boiling to reach this temperature.

6.  To accurately determine if your syrup is at the soft-ball stage, spoon 1 teaspoon or so of the hot syrup into 1 cup of ice water. (Use fresh ice water for each test.) If syrup dissipates immediately or forms a flat mass at the bottom of the cup, it isn’t ready.  However, if the end of the pour remains elevated or protrudes above the water, you need to move fast. Quickly roll the syrup into a ball between your fingers. The syrup ball should not flatten after you remove it from the ice water, unless you squeeze it between your fingers. It should be chewy, not dissolve immediately, in your mouth. When the syrup reaches the soft-ball stage, remove it immediately from the heat and set the pan in the sink surrounded by ½-inch cold water.

7.  Add the vanilla, cinnamon, nutmeg, salt, and cloves. Let the fudge cool in the sink to 110° F.

8.  Remove the pan from the sink when the fudge tests 110°. Begin stirring slowly in a figure eight motion, stopping periodically to allow the fudge to react. The fudge is nearing the finish line when you begin to hear a “snap” as you stir it. The fudge has candied when it become thick, loses its high gloss, becomes streaked with lighter shades, and/or suddenly stiffens.Quickly stir in the nuts if you are using them.

9.  After the fudge is completely cool, remove it from the pan, pull off the wax paper, and score the top to create 32, 1-inch by 2-inch pieces. Cut the pieces. To store, either line a clean pan with plastic wrap, arrange the pieces in the pan, and wrap the entire pan with a couple layers of plastic wrap to store for a couple of days at room temperature, add an additional wrapping of foil to store longer in the frig, or wrap each piece of fudge in wax paper sheets and then put in a metal cookie tin.

Delight visitors with your crystal candy dish (that you got as a wedding present) filled with these treats for them to nibble on.


Gingerbread-Maple Moon Pies
(Courtesy of Tracey's Culinary Adventures)

Gingerbread Graham Cracker Ingredients:
(Makes approximately 16-18 moon pies)

• 1 1/2 cups of all-purpose flour
• 1 cup of whole wheat flour
• 3/4 cup of packed light brown sugar
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 3/4 teaspoon of ground ginger
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of freshly grated nutmeg
• 1/2 cup (1 stick) of cold unsalted butter, cut into 8 pieces
• 1/4 cup of honey
• 1/4 cup of molasses
• 1/4 cup of milk
• 2 teaspoons of vanilla extract

Molasses Maple Marshmallow Filling Ingredients:

• 1/2 cup of granulated sugar
• 2 Tablespoons of packed dark brown sugar
• 5 Tablespoons of water, divided
• 2 Tablespoons of light corn syrup
• 1 Tablespoon of molasses
• 2 teaspoon of unflavored gelatin (a little less than 1 envelope)
• 2 large egg whites
• 1 teaspoon of vanilla extract
• 1/8 teaspoon of maple extract
  

Dark Chocolate Glaze:

• 12 oz of bittersweet chocolate, finely chopped
• 1/4 cup of vegetable oil

Graham Cracker Directions:

1.  Add the all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, ginger, cinnamon and nutmeg to the bowl of a stand mixer fitted with the paddle attachment.  Beat briefly to combine.  With the mixer on medium-low, add the butter one piece at a time.  Once you've added it all, increase the speed of the mixer to medium, and beat until the texture of the mixture resembles breadcrumbs.  In a measuring cup whisk together the honey, molasses, milk and vanilla then add it to the mixer, and beat just until the dough comes together (mine was sort of crumbly, but it turned out fine).

2.  Turn the dough onto your work surface and shape into a disk.  Wrap in plastic wrap and refrigerate for about 2 hours. Preheat oven to 350 F.  Line two baking sheets with parchment paper.

3.  On a lightly floured work surface, roll the dough to a thickness of about 1/8-inch.  Using a 2 3/4-inch round cookie cutter, cut rounds from the dough and transfer them to the prepared baking sheets, spacing them about 1 inch apart.  Reroll the scraps and repeat.  Use a fork to dock the graham crackers (poke holes in them).

4.  Bake for 12-15 minutes, or until golden brown and firm.  Transfer the baking sheets to wire racks, and let the crackers cool for about 2 minutes before removing them to the rack to cool completely.  (At this point you can store them in an airtight container for up to 4 days.)

Marshmallow Filling Directions:

1.  In a medium saucepan, combine both sugars, 3 tablespoons of the water, the corn syrup, and molasses.  Set over medium heat and bring to a boil, stirring occasionally.  Continue cooking, without stirring, until the mixture registers 238 F on a candy thermometer, about 7-10 minutes.

2.  Meanwhile, add the remaining 2 tablespoons of water to a small bowl.  Sprinkle the gelatin over the top and set aside to allow the gelatin to soften.  Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment, and beat on medium-high speed until soft peaks form.  (Try to time it so the sugar  and meringue are ready at the same time - if the meringue is ready first, set the mixer on the lowest speed and continue beating until the sugar gets up to temperature.)

3.  When the sugar hits 238 F, turn off the heat under the pan and immediately add the softened gelatin.  Stir to combine.  With the mixer on medium-low speed, pour the sugar down the side of the bowl into the mixer in a steady stream.  Add the vanilla and maple extracts then increase the mixer to high, and beat until the marshmallow is thick and the outside of the mixer bowl is cool to the touch.

Glaze Directions:

1.  Make glaze after the graham cracker sandwiches are done being assembled and set (see assembly instructions below). Add the chocolate to a heatproof bowl.  Microwave in 20-second increments, stirring in between each, until the chocolate is melted and smooth.  Stir in the vegetable oil.  

Assembly Directions:

1.  Match the graham crackers in pairs by size.  Pipe 1-2 tablespoons of the marshmallow filling onto the bottom of one cracker in each pair.  Top with the other cracker, and gently press to sandwich, until the marshmallow filling is spread to the edges.  Repeat with all pairs.  Set aside for about 2 hours to allow the marshmallow to set.

2.  Set the moon pies on a wire rack with a piece of wax paper underneath.  One at a time, add a moon pie to the chocolate and turn to coat completely.  Use a fork, lift the moon pie out of the chocolate, allowing the excess chocolate to drip back into the bowl.  Set the glazed moon pie back on the wire rack.  Let the glaze set for about 1 hour. Store the moon pies in an airtight container between sheets of parchment or waxed paper for up to 1 week.     

Put a smile on your children's faces as they open their lunch box at school or daycare and find this yummy winter snack.

Gingerbread White Chocolate Blondies
(Recipe by Handle The Heat)

Ingredients:
(Makes about 24 blondies)

• 2 3/4 cups, plus 1 Tablespoon of all-purpose flour
• 1 1/4 teaspoons of baking soda
• 1 1/4 teaspoons of salt
• 1 1/4 teaspoons of ground cinnamon
• 1 teaspoon of ground ginger
• 1/4 teaspoon of cloves
• 1 cup (2 sticks) of unsalted butter, at room temperature
• 1 1/4 cups of packed light brown sugar
• 1/2 cup, plus 2 Tablespoons of granulated sugar
• 2 large eggs, plus 1 egg yolk
• 1 1/4 teaspoons of pure vanilla extract
• 1/3 cup of unsulfured molasses
• 1 3/4 cups of coarsely chopped white chocolate (10 ounces)

Directions:

1.  Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick spray. In a medium bowl whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.

2.  In the bowl of an electric mixer beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk, one at a time, until incorporated. Scrap down sides of bowl as needed. Add vanilla and molasses, beating until combined. Add flour mixture on low speed. Stir in white chocolate.

3.  Spread batter evenly into prepared pan and bake until golden on edges, about 25 minutes. Let cool completely before cutting into 2-inch squares. Store in an airtight container at room temperature for up to 1 week.

 (Via Martha Stewart)

Add a little flare to your next work holiday potluck with these spicy squares.

Gingerbread Cupcakes with Eggnog Buttercream

(Recipe by Oishii Treats)

Cupcake Ingredients:

(Yields 12 Cupcakes)

•  1/2 cup of butter
• 1/2 cup of packed brown sugar
• 1 egg
• 1/2 cup of water
• 1/2 cup of molasses
• 1 1/3 cup of flour
• 3/4 teaspoon of cinnamon
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 teaspoon of ginger
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of allspice

Eggnog Buttercream Ingredients:

• 1 cup of eggnog
• 5 Tablespoons of flour
• 1 teaspoon of vanilla extract
• 1 cup of butter at room temp
• 1 1/4 cup of sugar (not powdered sugar)

Cupcake Directions:

1.  Preheat oven to 350 degrees and fill a cupcake tin with paper liners. In a electric mixer cream together the butter and brown sugar until light and fluffy about 3 minutes. Beat in the egg and then the water and molasses

2.  In a separate bowl combine your dry ingredients flour, baking soda, powder and spices. Add your dry mixture to the electric mixer with your wet mixture and beat on medium until combined about 2 minutes.

3.  Fill cupcakes liners 2/3 full and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack completely.

Buttercream Directions:

1.  In a medium saucepan, whisk 1 cup of eggnog with 5 tablespoons flour. Heat over medium until the mixture starts to bubble, whisk constantly. Continue to stir until the mixture starts to thicken, it will soon thicken to the consistency of cake batter. After about 7 minutes of whisking remove the mixture from the heat and add your extract.  Transfer the mixture to a heat proof bowl and let the mixture cool completely to room temperature.

2.  In your electric mixer cream together the butter and sugar on medium high for 3 minutes the mixture should be light and fluffy and white in color. You want the sugar to be completely incorporated.

3.  Make sure that your milk/flour mixture is completely cooled and add it to the butter and sugar. (you don't want the milk/flour mix to be warm or it could melt the butter).  Beat all ingredients together for 1 minute on high speed, scrapping down the side of the bowl halfway, until smooth and blended. The frosting should be light and fluffy like whipped cream.

Be a hit this year at your child's school Christmas party with this stunning confection.  Sweet and Spice...and also looks nice!! So leave those old lifeless Gingerbread men in the past and add a zing to your holiday routine with these new gingerbread inspired goodies. Have a wonderful weekend!

Juneberry Baby: Monster Birthday Bash Invitations & Favors

As promised, the invitations & favor labels for our Monster Bash are here!  Bright, colorful, & full of fun...celebrate your little monster's birthday with these playful little invites & a bag full of yummy 'Monster Mix'.

The Invitations...

And the favor labels for your Monster Mix treat bags...

As always, the printable files can be found in our Etsy shop at http://www.etsy.com/shop/JuneberryLane.  Not feeling very creative or completely pressed for time?  Juneberry Lane will also put your invitations together for you and have them delivered right to your door.  The handmade invitations are $2.50 each and that does not include shipping.  

For custom orders in any theme of your choosing, as well as party pack options, please visit the Etsy shop or consult the Price List to the right of the page under 'Shop Juneberry Lane'.  Thanks for stopping by!!