Tag Archives: Christmas

Easy Icebox Shortbread Cookies {Featured Post}

Happy holiday cookie baking everybody!

I recently shared a recipe post over at Hello Creative Family, all about Easy Icebox Shortbread Cookies.  This is a dream cookie dough mix for busy bakers during the holidays!  It’s a super versatile, delicious, buttery dough, that can mixed into 4 different cookie flavours, and the best part is, that the dough can be made well ahead of time.   Just follow this link to the recipe here:

http://hellocreativefamily.com/easy-icebox-shortbread-cookies-recipe/

Check out the recipe and start your holiday baking off right!

Happy cookie baking friends,

Renee

xo

 

Back-To-Basics-Easy-Icebox-Shortbread-Cookies-Recipe

 

 

 

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Triple Chocolate Candy Cane Biscotti

I’m enjoying the last few days of hustle and bustle around here as we get ready for the holidays.   Lots of baking to do, lots of presents to wrap and all of the other preparations that go along with it.  All three kids are in the house at the moment and I love every minute of it.

bisc

Without a doubt, baking Christmas Biscotti is on my list of things to do.  When I had the bake shop I gave a ribbon wrapped bag of biscotti to every customer that came in on Christmas Eve.  Even now I like to attach a little bag to the presents I give out.  It’s a great little gift and something that can be prepared well ahead of time.  This one is a Triple Chocolate Candy Cane Biscotti.  A twice baked batch of crunchy chocolate goodness full of Lindt Bittersweet chunks and drizzled with melted White Chocolate.  Sprinkle some crushed candy cane on top and catapult yourself right to the top of the nice list!

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This recipe is super chocolatey without being really sweet.  These are definitely dunkers and I would put them in the extra-crispy category too.  I always have some flavour of biscotti in the house and I’ve gotten into the habit of eating a piece or two with my tea after dinner.

Come to think of it, I usually keep a piece or two in my lunch bag too.  And I often snag a piece to have with my coffee when I’m driving the boys to the hockey arena.

Geez Louise, I have a slight cookie and coffee addiction it seems.

bisc 2

 

I hope that you have a wonderful holiday, wherever you may be.  I feel very lucky to have the time at home with my family and friends ~ and you!   As always, thank you for another great blogging year.  Your comments and support continues to amaze me.

Blessings for a great 2015!

Renee

 

Triple Chocolate Candy Cane Biscotti

*adapted from David Lebovitz- David does not use butter in his recipe, you can certainly omit it.

  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs, room temperature
  • 1/2 cup of butter, melted
  • 1 cup of sugar
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 3/4 cup bittersweet chocolate chunks
  • 4 oz. white chocolate for drizzle
  • crushed peppermint candy canes to sprinkle on top

Preheat oven to 350 degrees

1.  In a medium bowl combine the flour, cocoa, baking soda and salt.  Set aside.  In the bowl of a stand mixer combine the butter, eggs, sugar, vanilla and peppermint extract and mix until combined.  Add the flour mixture and mix just until combined.  Mix the chocolate chunks in by hand.

2. Line a cookie sheet with parchment paper.  Divide the biscotti mix into two logs directly on the cookie sheet (you can just form one wide log if you want long cookies -about 6 inches wide).  The logs should be 1.5 inches high and about 3 inches wide.  If you wet your hands slightly it’s easier to form and smooth out the dough.  Make two even logs.

3.  Bake for 30 minutes.  Remove from the oven and turn the oven temperature down to 300 degrees.  Let the biscotti cool on the cookie sheet for about 10 minutes.   Transfer the dough to a cutting board and cut the biscotti into slices (3/4 inch wide).  A serrated knife works best.  Place the cookies upright back on the cookie sheet, leaving about 1/2 and inch between each cookie.  Bake them for an additional 30 minutes until crisp.

4.  Melt the white chocolate over a bain marie.  Drizzle the cooled biscotti with the melted chocolate and sprinkle with candy canes.

Enjoy!

 

 

 

 

 

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Gingerbread Loaf {Starbucks Copycat Recipe}

You’re going to be so glad you stopped by today.  You’re probably right in the throes of the holiday season and I’m going to give you some advice that will make this Christmas insanely magical for you.

Are you ready for it?

gingerbread slices

Make this bread. Period.

Make it once and you’ll make it ten more times this week.  Wrap it up with a sweet little  tag and hand it out as gifts to anyone who didn’t make the naughty list this year.   Heck, give it to the naughty people.  It’s good for their soul.

gingerbread gift loaf

It’s seriously that good.   And completely over the top with some good coffee to go with it.   Or, out of this world with a cup of coffee and a really good friend to share it with.

It’s incredibly moist.  And deliciously spicy.  And needs nothing more than a simple glaze on top.

gingerbread loaf4

What’s your most comforting flavor of the holiday season?

Starbucks Gingerbread Loaf Recipe

*Starbucks Secret Recipes

Loaf:
1 1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
2 1/4 tsp ground ginger
1 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp orange extract
1 cup applesauce
1 tsp baking soda
Glaze:
1 1/2 cups sifted confectioners sugar
2-3 tbsp cream
1/2 tsp vanilla extract
Preheat your oven to 350°

1.  In a medium bowl, mix together flour, cinnamon, cloves, ginger, and salt.  Set aside.  In a medium bowl, cream butter and sugar until light and fluffy. Stir in orange extract.  Mix baking soda into applesauce and stir into creamed butter mixture.  Add flour mixture. Mix until smooth, but don’t over mix.

2.  Pour batter into greased and floured loaf pan.  Bake for 40 to 50 minutes or until a toothpick inserted into center of cake comes out clean.  Glaze while slightly warm.

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Dark Chocolate Peppermint Cupcakes

It has been a very hectic few days around here!  Christmas Eve and Christmas morning bliss, followed by family dinners and some post-Christmas Day shopping.  I’m completely exhausted and looking forward to laying low for a few days.  But first!  I did want to share some of the yummy things that have made their way out of the SweetRevelations kitchen in the past few days!

This past Friday was the last day of school for my children before Christmas break.  This was the first year that I sent a box of baked goods for their teachers.  I know, big surprise, it was cupcakes.

But, in my defense, baking is a way for me to express to others that I care about them, that I’m thankful for the things that they do, that I appreciate all of the “extra’s” that the teaching staff do for the students!

Well, and doesn’t a gourmet cupcake say all of those things?

Something rich and decadent with a minty frosting?  Ok, maybe not, but a few minutes with a yummy moist piece of cake and some peace and quiet sure doesn’t hurt on the last day before Christmas break.

I love the contrast of these cupcakes.  Dark Chocolate cake (gosh I’m so predictable) and creamy Peppermint Swiss Meringue Buttercream.  Just a hint of peppermint.  And I thought, to keep these somewhat elegant and classy looking (ahem..like the teachers at our school…), I would use some chocolate coated peppermint sticks as a garnish.  These smelled so wonderful and tasted like a classic winter mint chocolate.

First, make some of these Dark Chocolate Cupcakes, without the added espresso powder.  Then, top with some Peppermint Swiss Meringue Buttercream (below).

Peppermint Swiss Meringue Buttercream

  • 5 egg whites
  • 1 cup + 2 tbsp sugar
  • 2 cups of unsalted butter at room temperature
  • 1 tsp pure vanilla
  • pinch of salt
  • 1 1/2 tsp peppermint extract

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with two inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and the sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium speed until whites have increased in volume, are thick and glossy and the outside of the bowl is just slightly warm to the touch (this can take up to 10 minutes!).

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring, a pinch of salt and peppermint and beat until combined.  Add food colouring if desired.  Use immediately.

Garnish with a chocolate covered peppermint stick.

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