dessert

Holiday Fruitcake

Fruitcake gets a bad rap. It’s the gift that keeps on giving, the ultimate white elephant, Aunt Barbara’s annual dessert that gets shoved into a napkin and then the nearest trash can. But fruitcake doesn’t have to be bad, in fact fruitcake can be the perfect holiday treat. img_8275
We never had fruitcake growing up, the closest thing we got was an assortment of mixed nuts. I didn’t even know what a fruitcake was until sixth grade when Mr Teal told us how gross it was. That’s all it took for me to never want to eat fruitcake…until this year. I mean seriously, dried fruit and nuts soaked in alcohol and smothered in sugar. What’s not to like?img_8277

Fruitcake

  • 1/4 cup dried cherries
  • 1/4 cup dried cranberries
  • 1/2 cup dried blueberries
  • 1/2 cup golden raisins
  • 1/2 cup dried apples, diced
  • 1/2 cup pecans
  • 1/2 cup pistachios
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 2 eggs
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons vanilla extract
  • 1 cup bourbon
  • 1 orange, zested and juiced
  • 1 tablespoon powdered sugar

Place the dried fruit in a medium bowl and bring the bourbon to a simmer in a small saucepan. Pour the hot bourbon over the dried fruit and let sit for 10 minutes. Strain the fruit, reserving the bourbon.

Preheat the oven to 350º.

Place the nuts in a food processor and pulse until the nuts are medium-small pieces.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add in the eggs, one at a time, scraping the bowl after each egg. Add in the vanilla and zest.

Mix and sift together the flour, baking powder, nutmeg and cinnamon. Add in half of the flour mixture and half of the bourbon on low speed. Repeat. Add in the fruit and nuts and mix until just combined.

Pour into a greased 8 inch round cake pan and bake until a toothpick comes out clean, about 1 1/2-2 hours.

Remove the fruitcake from the oven and bring the orange juice and powdered sugar to a simmer. Poke holes in the fruitcake with a toothpick or fork and pour the hot orange juice over the fruitcake, allowing the cake to soak in all of the juice.

Cover the fruitcake and let sit for 12 hours. Dust with powdered sugar and enjoy!img_8280

Ginger Molasses Cookies

The other day I had a sugar craving and all of the ingredients for ginger molasses cookies. I decided to whip up a batch, but before I could say mixer the hubby was poking his nose in the kitchen to see what I was making. Of course, he thought ginger molasses cookies sounded gross. Ha! Could he have been more wrong?! (more…)

Rice Pudding

Rice pudding – sounds kind of gross if you ask me, but I promise it is anything but! I chose rice pudding out of necessity. I had all of the ingredients already on hand and no time to make a Trader Joe’s run, so rice pudding it was. I actually came across this recipe by accident while looking for something to cook for dinner and what a pleasant surprise. (more…)

Key Lime Bars

Key lime pie is my all time favorite dessert, but it can be hard to eat an entire slice (who am I kidding, I could eat an entire pie) because of how sweet it is. The solution you ask? Key lime bars! Get all of the deliciousness that is key lime pie in a tiny, tasty square. (more…)

Blood Orange Upside Down Cake

Any food with the word blood in it usually makes me cringe (blood sausage anyone?), but blood oranges have the opposite effect on me. My mind immediately jumps to Dexter slicing a blood orange with creepy music in the background, but then I think of pure beauty. Seriously, if anyone knows of a fruit more appealing to the eye than a blood orange, please let me know! (more…)

Chocolate Covered Strawberries with a White Chocolate Dribble

operation_strawberry_editted

Buying chocolate covered strawberries from a store or bakery is just as pricey as they’re tasty. Below you will find a foolproof plan on how to make delicious and visually appealing chocolate covered strawberries with a white chocolate dribble.

 

Ingredients:

– One Package of Strawberries

For the Chocolate Layer:  

– 2 Tbsp of Shortening

– 8 Ounces of Your Favorite Semi-Sweet Baking Chips

For the White Chocolate Layer:  

– 1 Cookies and Cream Hersey Bar

– 3/4 of a Tsp Shortening

 

Directions on how to make this much thought after dessert:

  1. Rinse and dry one package of strawberries with the steams attached. (Water Will Cause Chocolate to Bead.)
  2. Place chocolate in a metal bowl large enough to sit on a sauce pan and create a seal.
  3. Bowl half a sauce pan full of water until it reaches a rapid boil, turn off the heat.
  4. Add the metal bowl of chocolate on top of the sauce pan (the steam will melt the chocolate and keep it hot for about 7-10 minutes.)
  5. Using the stems on the strawberries, twirl them in the semi-sweet chocolate.
  6. Lastly, dribble melted white chocolate on top as best as your artistic abilities allow.