Coconut Rum and Amaretto Liqueur Pound Cakes

During the holidays, I participated in a Secret Santa gift exchange. It was hosted by the magnificent Joy, author of Gourmeted,  Thank you Joy!!!

She sent everyone a “Santa Baby” name and address so we could send something fabulous, whether  it be homemade or bought,  And in true Christmas style, it wasn’t about the money, it was about the thought!

I received my package from the lovely Lindsey who writes the blog Scoop: Adventures in Ice Cream. It’s all about ice cream and she has some good looking scoops that I’ll be trying during the hot days of summer.

She sent me some delicious homemade Cowboy Cookies that didn’t last long in my house. My daughter even said, :You should get the recipe for these mom!” So Lindsey, if you wouldn’t mind? :)

She also sent me some killer candied nuts that had a hint of orange and pepper. They were good right out of hand but I managed to sprinkle some on a salad for a light killer lunch.

And look at this adorable apron! 

Yep!!! She sent me that too.

Thank you Lindsey for being my Secret Santa and for  the wonderful things you sent. I loved them all.

Now!

Who and what did I send my Secret Santa Baby you ask?

My package went to the talented Amy of She Wears Many Hats.

Among with some other things, I sent her a pound cake!

And not just any pound cake!

It was Coconut Rum Soaked Liqueur Pound Cake!

It’s a rich and delicious cake soaked in liqueur. Because they store well unrefrigerated, they make perfect gifts to leave under the tree or to send to friends far and near.

I made  Coconut Rum and Amaretto Pound cakes.

But they would be equally delicious if you used an orange liqueur or hazelnut. You can even make chocolate ones and use a coffee liqueur. So many options!

You could even make them now. Then you could have a few little loaves for Super Bowl and save some for Valentines Day. Trust me, it would be a  a win win situation!

Liqueur Pound Cakes

• 1 1/2 cups butter, at room temp.
• 1 pound powdered sugar
• 6 large eggs
• 1 teaspoon vanilla
• 2 3/4 cups cake flour
• Liqueur Syrup (recipe follows)

In a large bowl of an electric mixer, beat butter till creamy. Sift powdered sugar, gradually, add to creamed butter beating untill mixture is light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually mix flour into creamed mixture.

Scrape batter into four 3 1/2 x7 inch loaf pans. Smooth top of batter.

Bake at 300 degrees until a wooden toothpick inserted into center comes out clean (about 50 minutes). Let cool in pans on a rack for 5 minutes. Run a knife around the edges of each pan and turn cake out; immediately return cake to pan. With a wooden skewer or a fork, poke 1 inch deep holes all over the top of the cakes. Immediately pour equal amounts of liqueur syrup over each cake. Let cool on rack for about 30 minutes.

Liqueur Syrup

In a 2 to 3 quart pan, combine 2 cups sugar, 1/2 cup corn syrup, and 3/4 cup water. Stir over medium heat until mixture comes to a simmer. Continue heating, without stirring, until mixture comes to a boil. Cover and continue to boil until sugar is dissolved and liquid is clear-about 1 minute. (If you don't cover the pan and if you stir while syrup boils, crunchy sugar crystals will form in the finished cake)

Remove from heat, uncover, and let stand until it’s slightly cooled (about 5 minutes). Stir in 1 1/4 cups rum or almond, hazelnut, or orange flavored liqueur. Use; or let cool, then cover and let stand at room temperature till the next day. Makes 3 1/2 cups.

Chocolate Liqueur Cakes

Follow directions for Liqueur Pound Cake, but decrease powdered sugar to 3 cups. Combine butter and sugar, then add 5 ounces melted semi-sweet chocolate. Cakes will develop a thin crisp top crust as they bake.

Prepare Liqueur Syrup as directed, but decrease water to 1/2 cup and increase rum or liqueur to 1 1/2 cups. Options include almond, hazelnut, orange, coffee, or chocolate flavored liqueurs. As syrup soaks through cake, top crust will soften. 

 

Note: Wrapped and stored in a cool area, they will last for up to 2 weeks. In the refrigerator, up to 1 month, or in the freezer for up to 6 months.

The Christmas Present

The Christmas Present

by Billy M. Smallwood

I heard a knock on my door one Christmas Eve,
As I looked out my window a man I could see,
he was cold and seemed so lonely and upon a bended knee
he asked can you spare anything for me to eat...

I opened up the door and as I helped him in,
he looked up at me with such a peaceful grin,
As he drank down some coffee and had a bite to eat,
I put more wood on the fire so he could warm his feet...

Over there by the fireplace he warmed his tired hands,
I wonder where did he come from, this quiet white haired man,
but I wasn't at all afraid of his peaceful ways you see,
this man dressed in poor, almost as poor as me...

As he left he turned and thanked me for all I had done,
but he forgot to take his gloves, so out the door I run,
He was gone in the blizzard and I couldn't hardly see,
so I took his ole glove's back to the house

with me...

Just a little after midnight I awoke in the dark,
there wasn't a bit of fire just glowing cinders in the dark,
and where I'd placed his gloves by my little christmas tree,
there laid a brand new pair, and a Christmas Card for me...

and it read....
You gave me shelter and food to keep me warm,
you even tried to bring me my gloves in the storm,
so here's you a new pair,... the finest ever seen...
as an angel of the Lord, I'll be sure to tell the King....

Merry Christmas.......

And a  special Thank You to…

Jerry from Cooking…by the seat of my Pants for the invitation to a very special Dicken’s style Christmas dinner, including roast goose and Figgy Pudding. What a lovely evening.

Shelby from The Lives and Loves of Grumpy’s HoneybBunch for the micro marshmallows she sent me, That was so sweet and they make me smile!

Lindsey from Scoop Adventure for being the best Secret Santa and for all the wonderful goodies she sent me. Both the Candied Nuts and the cookies were gone in a wink of an eye and I love my new apron!

April from Abby Sweets for the box of goodies she sent me in our cookie exchange. Thanks for organizing it and including the Orange Shortbread!!!

And to Barbara from Barbara Bakes (and April) for being my Baking Buddy. You make the DB challenges' so much more fun. Thanks for the friendship!

And to you my dear readers, if it weren’t for you, the writing on these pages would be like I was talking to myself. I appreciate you more then words can say.

Merry Christmas… and God bless!

Christmas Cookie Recipes!

On the twelfth day of Christmas,

my true love baked for me.

Twelve Molasses Crinkles,

 

Eleven Chocolate Caramel Bars,

 

Ten Sparkling Toffee Cookies

 

Nine Rocky Road Brownies

 

Eight Pistachio Bites

Seven Mint Bars

 

Six Browned Butter Cookies

(with Cardamom)

 Five World Peace Cookies,

 

Four Peant Butter Bars

(Honey roasted with chocolate ganache!)

 

Three Buttermilk Cookies

(with Nutmeg and sour cream frosting)

 

 

Two Cocoa Cuties

 

and a chocolate Almond Bar!

 

I’m sending my platter full of Christmas Cookies to Susan at Food Blogga. She is hosting the 3rd annual *Eat Christmas Cookies* event. You can check out her site for all the details. And be sure to check out the virtual cookie jar for Christmas Cookies from all over the world.

 

And be sure to check out my baking buddies Christmas Cookies too!

Barbara Bakes

My Baking Adventures

Stirring the Pot

Keeper Worthy Recipes

Abby Sweets

Merry Christmas!

Molasses Crinkles

(Printable Recipe)

3/4 cup shortening

3/4 cup brown sugar

1 egg

1/2 cup Molasses

1 tsp. cinnamon

2 1/4 cups flour

2 tsp. baking soda

1/2 tsp. cloves

1 tsp. salt

1 tsp. ginger

Cream shortening, add sugar gradually, beat in egg and Fancy Molasses. Add sifted dry ingredients. Chill 1 hour. Shape into balls the size of walnuts. Place on greased cookie sheet. Press with fork. Brush top with cold water. Sprinkle each cookie with sugar. Bake at 375^oF for 10 minutes.

Chocolate Caramel Bars

Two weeks till Christmas folks! All the houses in the neighborhood are decorated and every weekend there seems to be more parties and festivities to attend. I wish I could bottle the spirit of the season and pull it out when I need a little holiday cheer throughout the year.

I might not be able to bottle the holiday cheer, but these bars  could cheer me up in a hurry!

Chocolate Caramel Bars

A brown sugar shortbread topped with a chocolate caramel that is sprinkled with a course sea salt. If that doesn't spell “special” to you then I don't know what will.  :)

This cookie bar is the 11 cookie in my….

12 Weeks of Christmas Cookies

 

It was also my turn to pick the Martha Monday project hosted by Brette from Martha and Me so I picked this bar from the November issue of Martha Stewart Living magazine.

I must admit, I had a bit of difficulty with this bar. I doubled the recipe and had no problem with the crust. But twice, not once, but twice, I made the caramel and it screwed up. (Notice how I said “IT” screwed up, not me!)

I boiled the sugar and water just like the directions said but I ended up with a giant hard sugar crystal cube. I didn’t stir it at all during the boiling process because that would cause sugar crystals but I still ended up with them. I don't know if it was because I doubled the recipe or what, but I’m on a mission to play with more caramel this weekend and find out what went wrong.

The third time I tried the caramel, I added a 1/2 cup of corn syrup to the sugar and water. I should have let it boil a little longer and become more amber in color but I was a bit flustered. That neurotic behavior left me with a caramel that didn’t quite set. It was more like a chocolate ganache then a caramel. Not that I’m complaining mind you. It was a delicious disaster.

OK, it wasn’t really a disaster but you see, these cookie bars were suppose to get mailed to one of my cookie baking buddies. And you want to know the worst part? I’m the last baking buddy to mail her package.

I’m a slacker. There I said it!

And I cant send her these bars because they would not hold up in the mail. (sigh)

Speaking of sending cookies, I got my package from April of Abby Sweets. April was my very first blogging friend that I ever met and we hit it off at the very beginning.

What did she send me you want to know? She sent me Lemon Cake Cookies, Orange Vanilla Shortbread, and Sugar Glazed Almonds.

She also sent me some Scripture Tea and some mini Christmas Loaf pans. I had myself a very merry tea party!

Thank You April!

Your the best and I appreciate you more then words can say!

I’m sending my delicious disaster bars to Susan at Food Blogga. She is hosting the 3rd annual *Eat Christmas Cookies* event. You can check out her site for all the details. And be sure to check out the virtual cookie jar for Christmas Cookies from all over the world.

I’m also ending these to Michael of Designs by Gollum for Foodie Friday. Check out what everyone is making over there.

And be sure to check out my Cookie Baking Buddies!

• Barbara Bakes
• My Baking Adventures
• Stirring the Pot
• Keeper Worthy Recipes
• Abby Sweets

 

Chocolate Caramel Bars

(Printable Recipe)

Ingredients

Makes 16

• FOR THE CRUST
• 4 1/2 ounces (9 tablespoons) unsalted butter, room temperature, plus more for parchment
• 1/4 cup packed light-brown sugar
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon table salt
• FOR THE CHOCOLATE CARAMEL
• 10 1/2 ounces milk chocolate, chopped (2 cups)
• 1 1/2 cups granulated sugar
• 1/4 cup water
• 3 ounces (6 tablespoons) unsalted butter
• 1 cup heavy cream
• 1/2 teaspoon table salt
• 1 tablespoon sea salt, preferably fleur de sel

Directions

1. Preheat oven to 350 degrees. Make the crust: Line a 9-inch square baking pan with parchment, leaving an overhang on all sides; butter parchment, excluding overhang. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add flour and table salt, and beat until just combined.
2. Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
3. Make the chocolate caramel: Place chocolate in a medium bowl. Heat granulated sugar and water in a small saucepan over medium-high heat, washing sides of pan with a wet pastry brush to prevent sugar crystals from forming, until amber, 10 to 12 minutes. Remove from heat. Add butter, cream, and table salt. Bring to a boil, stirring until smooth. Pour over chocolate. Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
4. Pour mixture over crust. Refrigerate at least 4 hours, or overnight. Run a knife around edges; lift parchment to remove whole bar from pan. Sprinkle with sea salt. Trim edges, and cut into 16 bars. Bars can be refrigerated for up to 3 days.

From Martha Stewart Living, November 2009 |

Whole Grain Challah Bread with Orange Zest and Chocolate Chip

Challah Bread with Orange Zest and Chocolate Chip!

That is what I made with  December’s bonus recipe from the Healthy Bread in 5 Minutes Group. And there is still plenty of time if you want to bake a long with us. The official kick off is next month so ask Santa for that Cookbook and you’ll be set to go! Well…you’ll need a little Vital Wheat Flour but you can easily find that at your grocery store.

The original recipe called for cranberries and orange zest but I knew it would not get eaten in my household as it was written(except by me), so I substituted Chocolate Chips. I know the way to win my family's heart!

I brushed a thin glaze of orange juice and powdered sugar on it and sprinkled it with a course sugar. I also substituted the wheat germ for Cream of Wheat cereal. And I baked it all pretty in my new Kugelhoft Bundt Pan. Doesn't it look so jolly and merry? Perfect for the holiday festivities!

It made some super-duper toast and I’m sure it would make a dynamite bread pudding! I hope to find out! :)

 

Click on the picture above to get the recipe!

Happy Holidays!

Sparkling Butter Toffee Cookie Recipe

The 12 Weeks of Christmas Cookies!

Presents…

 

Sparkling Butter Toffee Cookies!

My cookies look like they have the measles. Let me explain.

I found this beautiful Sparkling Christmas Cookie recipe over at Recipe Girl’s Blog.

 I thought her recipe would make such a pretty cookie and I thought of my cookie press.  I try to use it every Christmas and this seemed like the perfect cookie.

It didn't even occur to me that it wouldn’t work. Not even when Recipe Girl said  “I used a fork to do the crisscross pattern- the pattern disappears as the cookies are baked.” 

No Bells went off in my head, no whistles, no red flags, nothing.

I was just thinking *Oh how cute these will be*

It was kind of hard to really see the pattern, but needless to say, my stamped design did not turn out at all. They baked right in just as Lori had said.

That’s when I got out the red sparkly sugar. I decided to *dress them up*, make the cookies more festive now that my holiday design disappeared.

I should have left well enough alone. I should have left them all sparkly and white. They  had such a seductive simplicity about them.

So the red sugar baked right into the cookie and just didn’t behave like the white Sparkling sugar. Instead, my cookies look like they have a bad case of the measles.

But what they lack in sparkle, they made up for in taste.

See for yourself!

Please stop by and check at  the Christmas cookies that all my buddies are baking. Tis the season!

1. Barbara from Barbara Bakes
2. April from Abby Sweets
3. Denise from Keeper Worthy Recipes
4. Megan's from My Baking Adventures
5. Kim from Stirring the Pot

SPARKLING BUTTER TOFFEE COOKIES

(printable Recipe)

Found at www.RecipeGirl.com

• 1 cup granulated sugar
• ¾ cup butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1½ tsp baking powder
• ¼ tsp baking soda
• ½ cup toffee bits
  additional sugar for rolling*

1. Heat oven to 350°F. Line cookie sheets with parchment paper (or leave them ungreased).

2. Combine sugar, butter, egg and vanilla in a large bowl. Beat at medium speed, scraping bowl often until creamy.

3. In a small bowl, whisk together flour, baking powder and baking soda. Add to wet mixture and beat until well mixed. Stir in toffee bits by hand.

4. Shape dough into 1-inch balls. Roll in sugar. Place 2-inches apart onto prepared cookie sheets. Flatten each with bottom of glass to 1½-inch circles (if glass sticks, dip in sugar). Cookies may also be flattened with a fork in a crisscross pattern.

5. Bake 9 to 11 minutes or until edges are just lightly browned. Do not overbake. Sprinkle with additional sugar while warm. Cool completely.

Yield: About 3 dozen

*To  make these cookies extra sparkly, use “White Sparkling Sugar”- which can be found in cooking supply stores.