Now that all of the Secrete Santas have been revealed I guess it’s safe to post what I baked. There was Japanese Cheesecake (for those in the US
Cream Cheese Pound Cake
-230g Cream cheese (room temp.)
-50g unsalted butter (room temp.)
-100g cream or milk
-100g cake flour
-30g corn starch
-6 eggs
-160g sugar
*Separate eggs. Beat together cream cheese and butter; add milk and egg yolks slowly beat until incorporated. Fold flour, extract and corn starch into cheese mixture. Beat egg whites until stiff, add sugar. Fold egg whites into cream and flour mixture. Bake at 350’F in a double broiler until golden.
**Makes 2, 2lb loafs (pan size); cake will shrink a bit when cooled.
Raspberry Marbled Sugar Cookies
-250g all purpose flour
-180g unsalted butter (1 ½U.S.
-100g sugar
-1 egg (approximately 50g)
-75g raspberry jam + 75g flour
*Cream together butter, sugar and egg until fluffy, fold in flour, divide dough into 6 pieces. Mix together jam and 75g flour to form a soft dough, divide dough into 6 pieces. Randomly stick the dough pieces together. Refrigerate for ½ hour or until firm. Roll and cut dough, bake at 350’F.
MintChocolate Crescent
-200g all purpose flour
-50g cocoa powder
-120g butter (1U.S.
-150g sugar
-1 egg (approximately 50g)
-100g peppermint candy crushed
-powdered sugar (to dust)
*Cream together butter, sugar, and egg until fluffy, add cocoa powder. Fold in flour and candy. Roll dough into logs and shape into crescents, bake at 350’f for 15-17 mins. Roll cookies in powdered sugar while still warm.
Raspberry White Chocolate Cookies
-280g all purpose flour
-1 tsp baking soda
-150g brown sugar
-240g unsalted butter (2 U.S. Sticks)
-300g white chocolate chips
-75-100g raspberry jam
*Cream together butter and sugars; add egg and beat until fluffy add jam. Fold in soda, flour and chocolate. Bake rounded table spoons of dough on a baking sheet at 350’F for 10-15 mins or until golden.
Happy Holidays Everybody!
Cream Cheese Pound Cake
-230g Cream cheese (room temp.)
-50g unsalted butter (room temp.)
-100g cream or milk
-100g cake flour
-30g corn starch
-6 eggs
-160g sugar
*Separate eggs. Beat together cream cheese and butter; add milk and egg yolks slowly beat until incorporated. Fold flour, extract and corn starch into cheese mixture. Beat egg whites until stiff, add sugar. Fold egg whites into cream and flour mixture. Bake at 350’F in a double broiler until golden.
**Makes 2, 2lb loafs (pan size); cake will shrink a bit when cooled.
Raspberry Marbled Sugar Cookies
-250g all purpose flour
-180g unsalted butter (1 ½
-100g sugar
-1 egg (approximately 50g)
-75g raspberry jam + 75g flour
*Cream together butter, sugar and egg until fluffy, fold in flour, divide dough into 6 pieces. Mix together jam and 75g flour to form a soft dough, divide dough into 6 pieces. Randomly stick the dough pieces together. Refrigerate for ½ hour or until firm. Roll and cut dough, bake at 350’F.
Mint
-200g all purpose flour
-50g cocoa powder
-120g butter (1
-150g sugar
-1 egg (approximately 50g)
-100g peppermint candy crushed
-powdered sugar (to dust)
*Cream together butter, sugar, and egg until fluffy, add cocoa powder. Fold in flour and candy. Roll dough into logs and shape into crescents, bake at 350’f for 15-17 mins. Roll cookies in powdered sugar while still warm.
Raspberry White Chocolate Cookies
-280g all purpose flour
-1 tsp baking soda
-150g brown sugar
-240g unsalted butter (2 U.S. Sticks)
-300g white chocolate chips
-75-100g raspberry jam
*Cream together butter and sugars; add egg and beat until fluffy add jam. Fold in soda, flour and chocolate. Bake rounded table spoons of dough on a baking sheet at 350’F for 10-15 mins or until golden.
2:41 PM |
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