Christmas Baking Ideas
The holidays would not be complete without some delicious Christmas baking for your upcoming holiday parties. It's a great time to crank up the oven to warm your home with the smell of homemade treats. There are so many Christmas recipes...
The holidays would not be complete without some delicious Christmas baking for your upcoming holiday parties. It's a great time to crank up the oven to warm your home with the smell of homemade treats. There are so many Christmas recipes to choose from. Here are a few wonderful Christmas caking recipes to consider.
- Cooking spray
- 3 cups semisweet chocolate chips
- 1 can sweetened condensed milk
- Crushed red peppermint candies, for topping
- Line an 8-by-8-inch square baking pan with aluminum foil and spray with cooking spray.
- In a saucepan over low heat, mix in the chocolate chips and sweetened condensed milk until it is completely melted.
- Pour evenly into the baking pan.
- Top with the crushed peppermints.
- Refrigerate a minimum of 2 hours.
- Gently lift the foil out from the pan and peel off the fudge.
- Cut into squares.
Mini Ginger Breads Loaves
- 2 cups all-purpose flour
- 1 1/2 tsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup unsalted butter
- 1 cup molasses
- 3/4 cup packed dark brown sugar
- 2 tsp. fresh grated peeled ginger root
- 3/4 cup milk
- 2 large eggs
- 1 1/4 cup sifted confectioners' sugar
- 2 tablespoon fresh lemon juice
- 1/2 teaspoon grated lemon zest
- 2 tablespoon finely chopped crystallized ginger
- marmalade, flavour up to your preference
- Heat oven to 350 degrees F.
- Spray 5 (5 3/4 x 3 1/4 x 2-inch) mini loaf pans with baking spray.
- In a medium bowl, mix flour, cinnamon, ground ginger, baking soda, and salt.
- In a medium saucepan, melt butter over medium heat and add molasses, brown sugar, and ginger root. Cook 1 minute, stirring continuously.
- Remove from heat and whisk in the milk and eggs.
- Whisk in your flour mixture until batter is smooth.
- Pour the batter into the pans, filling them about 2/3 full.
- Place pans on a baking sheet and bake 25 to 30 minutes or until a toothpick comes out clean when inserted in center.
- Cool for about 20 minutes in pans on a wire rack.
- Cut the loaf in half and spread the marmalade in the middle. You can skip this step if you don't like marmalade, the result is still going to be satisfying.
- In small bowl, whisk together confectioners' sugar, lemon juice, and lemon zest until smooth.
- Spoon the glaze over tops of breads evenly.
- Sprinkle with crystallized ginger.
- Let cool before serving.
- 1/2 cup old-fashioned oats
- 1/2 cup all purpose flour
- 2 tablespoons granulated sugar
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 2 tablespoons canola oil
- 3 tablespoons water
- 1 cup of pecan halves, divided
- 2/3 cup of packed dark brown sugar
- 2 large eggs
- 2 large egg whites
- 1/3 cup light corn syrup
- 1 1/2 tablespoons cider vinegar
- 1 tablespoon of melted butter
- 2 tsp. vanilla extract
- 1 pinch of salt
- 1/3 cup of coarsely chopped dried cranberries
- Preheat oven to 375 degrees F and coat a 9 inch tart pan (removable bottom) with cooking spray.
- To make crust: Evenly spread the oats in another pie pan and bake 6-12 minutes until toasted, stirring occasionally.
- Let stand to cool.
- Place the oats in a food processor or blender until coarsely ground.
- Mix together oats, flour, sugar, baking powder and salt in a large bowl.
- Add oil onto the dry ingredients and blend until crumbly.
- Stir in water with a fork, 1 tablespoon at a time, until dough comes together.
- Move dough onto a floured surface and knead 7 to 8 times and roll the dough out to an 11 inch circle.
- Press the dough into the prepared pan. Trim edges if necessary.
- To make filling: Spread 1/2 cup pecans on a baking sheet and bake about 5 to 10 minutes.
- Let cool and chop until coarse.
- Whisk the brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a bowl until smooth.
- Stir in the dried cranberries and the chopped pecans.
- Spoon filling into crust and arrange remaining 1/2 cup pecans on top of the filling.
- Bake about 20-25 minutes or until the tart until set and crust is golden.
- Cool completely in the pan on a wire rack.
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