Vibit Doctor

Rich, soft and chewy, fudgy Triple Chocolate Mocha Peppermint Crunch Cookies for the Christmas Holidays!  These are so festive, and that peppermint crunch on top is like a Christmas dream come true!   And let’s not forget, there IS a hint of coffee to give it a delectable, rich chocolate mocha flavor!



If you use peppermint cookies or anything peppermint, in an assortment of goodies, remember these words of wisdom if you’re packing them up together or they are all sealed in one container.

Triple Chocolate Mocha Peppermint Crunch Cookies
Rich, soft and chewy, fudgy Triple Chocolate Mocha Peppermint Crunch Cookies for the Christmas Holidays!  These are so festive, and that peppermint crunch on top is like a Christmas dream come true!   And let's not forget, there IS a hint of coffee to give it a delectable, rich chocolate mocha flavor!

Ingredients

1 cup butter room temp
1 cup sugar
3/4 cup brown sugar tightly packed
2 eggs
2 tsp coffee extract I used Nielsen Massey Coffee Extract
1/4 teaspoon peppermint extract I used Nielsen-Massey Peppermint Extract
1 3/4 cups Bob's Red Mill all-purpose gluten-free flour or all purpose flour
1 and 1/4 cups cocoa powder I like using 1/2 regular, 1/2 dark or black cocoa powder
2 tsp baking soda
3/4 teaspoon salt
1 cup mini chocolate chips only if you want more chocolate! (I did not add them in)
Chocolate Drizzle and Sprinkles
1/2 cup chocolate chips for melting on top
1/2 teaspoon canola oil
Peppermint crunch sprinkles or Peppermint candy crushed

Instructions

Preheat panggangan to 350 degrees F.
Line a baking sheet or two with parchment paper.
Using a mixer, cream butter until light and creamy for 2 minutes.
Add in sugar and brown sugar and beat until well combined.
Add in eggs, one at a time, mixing until each is fully incorporated into batter.
Add in coffee extract and peppermint extract and mix.
In a separate bowl, combine flours, cocoa powder, baking soda and salt using whisk, no lumps.
Slowly add dry mixture to wet mixture, mixing until just combined.
Using a large cookie scoop, (1/4 cup), scoop cookie dough onto baking sheet.
Space dough at least 2" apart - 6 per cookie sheet
Bake for approximately 10-12 minutes.
Cookies should be starting to firm up but still soft in the middle.
Remove from panggangan and allow to cool on pan on a wire rack for at least five minutes.
Allow to cool completely prior to storing.
Melt chocolate chips with canola oil in microwavable bowl, for 20 seconds, and then another 15 seconds if needed, stirring well in between.
Put in ziplock bag, snip end and glaze chocolate drizzle back and forth across cookies.
Add sprinkles, let set until drizzle has set.
Makes approximately 24 cookies.
Sumber https://recipes-sonata.blogspot.com/

Cranberry Orange Custard Pie is a festive and unique dessert recipe to add to your holiday menu. A flaky pie crust is filled with silky sweet custard laced with orange zest and tart cranberries for a special treat you won’t forget!



Let’s talk about holiday desserts for a moment. Is your family all about the traditional pumpkin pie for Thanksgiving and assortment of cookies for Christmas? Our family sure is! While pumpkin pie isn’t at the top of my favorites list, cookies are my jam! My personal favorites have always been these Old Fashion Sour Cream Cutout Cookies with Walnut Thumbprints coming in a close second.

CRANBERRY ORANGE CUSTARD PIE

PREP TIME
5 mins
COOK TIME
55 mins
TOTAL TIME
1 hour

Cranberry Orange Custard Pie is a festive and unique pie to enjoy during the holiday season. A flaky pie crust is filled with silky sweet custard laced with orange zest and tart cranberries for a special dessert.
Recipe type: Dessert, Pie
Serves: 8

INGREDIENTS

10" unbaked pie shell
12 oz. bag fresh cranberries (if frozen, thaw and pat dry)
1½ c. sugar
3 eggs beaten
1 c. heavy whipping cream
¼ c. flour
½ tsp. salt
1 Tbsp. orange zest
1 tsp. vanilla extract

INSTRUCTIONS

Preheat panggangan to 400°,
Place cranberries in the unbaked pie shell.
In a separate bowl, whisk the remaining ingredients together and pour over the cranberries.
Bake for 10 minutes at 400° and then reduce the heat to 350° and bake for an additional 40-45 minutes until the custard is set.
Let cool completely before serving and store refrigerated.
Sumber https://recipes-sonata.blogspot.com/

The perfect fruit cake, but with added festive warmth from three types of ginger. Follow our tip to make it gluten free



Ingredients

300g sultanas
200g currants
150g raisins
zest and juice of 1 orange
zest and juice of 1 lemon
175ml whisky (or rum or brandy, if you prefer), plus extra to feed
100g crystallised ginger pieces, diced
100g stem ginger in syrup, diced, plus 4 tbsp syrup from the jar
1 x 200g tub glace cherries, chopped
100g blanched hazelnuts
250g very soft unsalted butter
250g plain flour
1 tbsp ground cinnamon
1 tbsp ground ginger
1 tsp ground nutmeg
½ tsp ground allspice
70g-100g light muscovado sugar (100g if you’re making it to mature and 70g if you’re eating it right away)
100g dark muscovado sugar
4 medium eggs
3 tbsp black treacle

Directions

Put the dried fruit, citrus zests and juice in a large bowl, stir, then cover and microwave on high for 2 minutes, stirring halfway through – this is to plump up the fruit. If you don’t have a microwave, put everything in a pan, stirring often over a medium heat for 2-3 minutes. Stir in the whisky, diced gingers, ginger syrup and cherries and mix together. Set aside to soak for a couple of hours, or overnight. Spread the hazelnuts on a baking tray and bake for 8-10 minutes until golden, then cool, chop roughly and set aside.
Preheat the panggangan to 140°C, fan 120°C, gas 1. Oil or grease a 20cm diameter, 7cm deep cake tin with a removable base, and line the base and sides with baking paper, making sure it comes at least 3cm above the top of the tin to hold all the cake mix. Cut an extra sheet to cover the top of the cake.
Put the butter, flour, spices, sugars, eggs and treacle in a large mixing bowl with a good pinch of salt and beat together with an electric beater for 2-3 minutes until combined. Add the soaked dried fruit and any remaining liquid, plus the hazelnuts, then mix everything together with a metal spoon. Transfer to the cake tin and level the top. Crumple up the sheet of baking paper, then smooth it out and place loosely over the top of the cake tin (crumpling the paper helps it to mould slightly over the tin and stay in place).
Bake in the middle of the panggangan for about 4 hours, until a skewer inserted into the middle comes out reasonably clean – it might have some fruit on it but shouldn’t have any uncooked mixture.
Leave the cooked cake in the tin for 20 minutes, then turn out upside-down onto a wire rack and remove the baking paper and base of the tin.
Leave to cool completely, then wrap the cake in 2 layers of baking paper, then foil, and keep somewhere cool, dark and dry. Every week or once a month, unwrap the cake and feed it with a few spoonfuls of whisky or rum, with the last feeding about a week before you ice it, so that it isn’t too wet. If you’re making it to serve straight away, it will need a night to firm up before it’s covered with marzipan, and then another night after that before being iced. The cake will also freeze for up to 3 months – wrap in the same way as above, adding a layer of clingfilm over the top. Defrost at room temperature.
Sumber https://recipes-sonata.blogspot.com/

I’m in the half that doesn’t, if it’s too peppermint-y and sugar-y, I’m out. I’m not into the hard candies, when it comes down to it.  My husband doesn’t like peppermint at all either. But, we both liked this.



It’s light and airy.  It’s not overwhelming with peppermint candy flavor.  It has small bits and pieces of peppermint and this dessert reminds me of those Hershey’s Candy Cane Kisses. Yum!


Holiday White Chocolate Peppermint Cheescake Mousse Pie

Ingredients

1 Graham Cracker Crust, bought or home-made
1 and 1/2 cups graham cracker crumbs 10 graham crackers, full sheet
6 Tablespoons unsalted butter melted
1/3 cup granulated sugar
White Chocolate Peppermint Mousse
1 1/2 cups heavy whipping cream
12 ounces white chocolate chopped
1 8 oz block cream cheese softened
1/4 teaspoon peppermint extract
Whipped Cream
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp vanilla
Topping
Crushed candy canes

Instructions

Graham Cracker Crust
Use a prepared graham cracker crust or mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.
Once combined press the mixture into the bottom of the dish or pan and up the sides as far as you want it to go up, it will be thick and fits into a 9 - 10 inch pan.
Make sure the crust is pressed together tight, you can use the bottom of a measuring cup to press it down firmer.
Bake this crust for 10 minutes for 7-8 minutes at 350°F. Let cool all the way before adding filling.
You can also use the option of chilling the crust for 2 hours before using in your recipe.
White Chocolate Peppermint Mousse Filling
Over medium heat, in a saucepan, heat 3/4 cup heavy cream in saucepan until hot, almost to boiling, but not boiling, then remove from heat.
Stir in chocolate until it's melted and then stir in peppermint extract and let cool completely.
In a bowl, using mixer, beat 3/4 cup heavy cream until firm peaks form. Set aside.
In a large bowl, using mixer, beat the cream cheese until whipped. Set aside.
Fold the cooled white chocolate mixture gently into whipped cream mixture until combined and then spoon into the cream cheese mixture and continue folding until mixed.
Pour into prepared graham cracker pie crust.
Whipped Cream & Toppings
Using an electric mixer, beat 1 1/2 cups heavy cream until stiff peaks form.
Add powdered sugar and vanilla extract.
Spread whipped cream over peppermint cheesecake mousse.
Set in fridge for a few hours to set up.
Garnish with candy cane crushed bits right before serving.
Sumber https://recipes-sonata.blogspot.com/

Christmas Crack Toffee Recipe… you are going to want to put this recipe on your MUST MAKE list this year because it is seriously amazing. It takes SWEET and SALTY to a whole new level and it only takes 15 minutes to make!



Happy Friday!! Who is excited for the weekend? Me, me me! My husband has Saturday AND Sunday off this week so I’m hoping to squeeze in a date night. ;) You know what else I’ll be doing… making more Christmas crack.

CHRISTMAS CRACK TOFFEE
Christmas Crack Toffee Recipe... you are going to want to put this recipe on your MUST MAKE list this year because it is seriously amazing. It takes SWEET and SALTY to a whole new level and it only takes 15 minutes to make!

COURSE DESSERT  CUISINE AMERICAN KEYWORD CHRISTMAS CRACK TOFFEE
PREP TIME 5 MINUTES  COOK TIME 8 MINUTES TOTAL TIME 13 MINUTES
SERVINGS 30  CALORIES 117 KCAL  AUTHOR JAMIELYN

INGREDIENTS

50 saltine crackers approx.
2 sticks 1 cup salted butter, cubed
1 cup soft light brown sugar packed
2 cups chocolate chips
1/2 to 1 cup M&M’s chopped nuts or sliced almonds

INSTRUCTIONS

Pre-heat panggangan to 325°F. Line a large jelly roll pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.
Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 3 minutes. Stir constantly.
Once it’s nice and bubbly and changed to more of a caramel color, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife… however it doesn’t have to be perfect. Try to move fast during this part so the toffee doesn’t harden.
Place pan in the panggangan and bake for 7-9 minutes. The mixture will spread evenly over the crackers as it bakes.
Remove pan from and allow to cool slightly. Melt the chocolate and then pour over the top with a spatula. Sprinkle M&M’s (or nuts) on top and then place in the freezer for 15 minutes. Once chocolate has hardened break pieces off the foil and in an container. It will stay fresh for 1 – 2 weeks.
Sumber https://recipes-sonata.blogspot.com/

Banketstaaf is an amazingly simple Dutch pastry recipe that takes only 10 minutes to assemble. Oven will do the rest of the work.



Flaky puff pastry is stuffed with a mixture of sweet almond paste and orange zest, rolled into a log and baked until crispy perfection. Dutch Christmas Log is the easy and delicious holiday treat made in no time.

Banket (Dutch Christmas Log)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Recipe Video Above. Banket is an easy and delicious Christmas dessert idea! Flaky puff pastry is stuffed with a mixture of sweet almond paste and orange zest, rolled into a log and baked until crispy perfection. This simple Dutch pastry tastes AMAZING.

Course: Dessert
Cuisine: Dutch
Keyword: Christmas, dessert, Dutch recipes
Servings: 10
Calories: 317 kcal

Ingredients

14 oz sheet puff pastry defrosted
10 oz almond paste
1 orange zested
1 egg beaten
3 tbsp apricot jam
1 tbsp powdered sugar
2 tbsp sliced almonds
3 tbsp flour

Instructions

Preheat the panggangan 425 F and cover a rectangular baking sheet with a parchment paper.
On a lightly floured surface, roll out the puff pastry into a large rectangle, 2 inches shorter than the length of your baking sheet.

Cut the pastry in half lengthwise.
In a medium bowl, combine the almond paste with the 
orange zest and knead until blended*. (See the notes regarding the almond paste)
Divide almond paste into 2 even pieces and roll each peace into a log approximately 1 inch shorter than the length of puff pastry.
Place one almond log on one half of puff pastry. Brush the sides of the pastry with a beaten egg.
Fold 2 shorter ends of the pastry to cover the almond log. Fold 2 longer ends over the almond log and flip the log so that the seam was at the bottom.
Repeat with the 2 second sheet of puff pastry.
Transfer the logs onto a prepared baking sheet, brush with the beaten egg and bake for about 25 minutes until slightly brown on top.
Meanwhile put apricot jam in a microwave-safe dish and heat for about 20-30 seconds until jam is runny.
Brush baked logs with the apricot jam, sprinkle with sliced almonds and dust with confectioners sugar.
Serve with a cup of hot tea or coffee!
Don't forget to download my free European Comfort Food Ebook.
Sumber https://recipes-sonata.blogspot.com/

I’ve baked 3 of them within the past few weeks. Twice to test things out on a couple different pizza pans and one this weekend. We celebrated my niece’s birthday over the weekend–by camping in the backyard heck yeah– and I made a cookie pizza complete with rainbow sprinkles and candles for the birthday girl.



Served it all sliced up on paper plates with milk for dipping. The milk was all Kevin’s idea and while I wanted to serve the slices with vanilla ice cream (keep scrolling!), I’ve gotta hand it to him– they’re the perfect shape for dunking right into your cup of milk.

Chocolate Chip Cookie Pizza
Yield: serves 10-14 Prep Time: 10 minutes Total Time: 1 hour (includes cooling)

Ingredients:

2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cup (225g) semi-sweet chocolate chips
Special Equipment
12-inch pizza pan (one with a lip so there's no spill over the edges-- I like this one and this one)

Directions:

Preheat panggangan to 350°F (177°C). Lightly grease your pizza pan.
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract, then mix on high until combined.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
Transfer the cookie dough to the pizza pan and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides).
Bake for 22-25 minutes or until puffed and lightly browned on top. If you want the cookie pizza a little crispier on the edges, bake for a couple extra minutes. Allow the cookie pizza to cool on the pan set on a wire rack before slicing. Cover leftovers and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Make ahead tip: Prepare cookie dough through step 4. Cover dough tightly with aluminum foil or plastic wrap and chill for up to 3 days in the refrigerator or freezer for up to 3 months in the freezer. If freezing, thaw in the refrigerator before continuing with the next step.
Sumber https://recipes-sonata.blogspot.com/

These gorgeous pastel sugar cookie bars are about 5 years in the making. I’ve been dying to make sugar cookie bars with light ‘n sweet frosting for ages now. And I finally got around to it this past weekend. Let’s just call it my TV celebration treat. 🙂



In all their soft-baked, mile high frosting, sprinkles-to-the-max goodness… I can honestly say that these charming little treats were well worth the wait. I mean, just look at ’em.

Frosted Sugar Cookie Bars
Yield: 16 bars Prep Time: 25 minutes Total Time: 50 minutes, plus cooling

Ingredients:

1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg + 1 egg yolk1
2 teaspoons vanilla extract
1 and 1/2 cups (190g) spoon & leveled all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 cup (80g) rainbow sprinkles (not nonpareils)2
Vanilla Frosting
3/4 cup (170g) unsalted butter, softened to room temperature
2 and 1/4 cups (270g) confectioners' sugar
3 Tablespoons (45ml) heavy cream or half-and-half3
1 teaspoon vanilla extract
salt, to taste
Optional
food coloring for frosting (I used 1 drop red for this pink frosting)
extra sprinkles for decorating on top

Directions:

Make the bars: Preheat panggangan to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides. Set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in 1/2 cup sprinkles using a rubber spatula (or by mixing on low speed).
Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink - that's normal.
Make the frosting: If you don't want a super thick layer of frosting as pictured, halve the frosting recipe. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. I usually add anywhere between 1/8 - 1/4 teaspoon of salt. Beat in food coloring, if using.
Remove cooled bars from the baking pan using the aluminum foil overhang on the sides. Frost the bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts. Store bars in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.
Make ahead tip: You can make these bars and the frosting 1 day in advance-- store the bars, covered, at room temperature overnight and store the frosting, covered, in the refrigerator. Frost before cutting and serving. You can also freeze the unfrosted bars for up to 3 months. Thaw overnight in the refrigerator, frost, cut, and serve.
Sumber https://recipes-sonata.blogspot.com/

Today I’m partnering with King Arthur Flour. You know I am a total fangirl for KAF, so imagine my excitement when we began working together on their Holiday Table.



The other week, we discussed what we’re grateful for. Working with such a well respected company who consistently puts forth quality products is now added to my list. (All opinions are my own, I really am a crazy nut for KAF!)

Rugelach
Yield: 24 cookies Prep Time: 2 hours, 30 minutes Total Time: 3 hours

ingredients:

2 cups (241g) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 cup (16 tablespoons; 230g) unsalted butter, cold and cubed
3/4 cup (6 ounces; 170g) cream cheese, cold and cubed
1/3 cup (75g) sour cream, cold
Filling
1/2 cup (100g) packed light or dark brown sugar
1 cup (115g) chopped walnuts (chopped pecans work too)
1/2 cup (85g) raisins (or dried cranberries for some color!)
1 Tablespoon ground cinnamon
water for brushing dough
optional for topping: confectioners' sugar

Directions:

For the crust: Place the flour and salt in the bowl of a food processor. Pulse a couple times to blend.
Add the butter, cream cheese, and sour cream. Pulse until crumbly; this will take 30 seconds or so. Pulse until there are pea-sized crumbs throughout. See photo above for a visual.
Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day. Or freeze for up to 3 months and thaw overnight in the refrigerator before using.
For the filling: Pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until very finely chopped and well combined. The filling will feel a little moist. You'll have a little over 2 cups total.
Line 3 large rimmed baking sheets with parchment paper or silicone baking mats. Set aside.
Remove the dough from the refrigerator. Working with one disc of dough at a time and on a lightly floured work surface, roll into a 10-inch circle (roughly 1/4 inch thick, give or take) and brush it lightly with water. Spread about 1/3 of the filling on top. Gently press the filling down into the dough so it's compact.
Using a pizza cutter or sharp knife, cut the dough into 8 equal wedges. If you’re cutting on a silicone mat, be careful not to cut the mat. Roll each wedge up, beginning with the wide end and ending with the narrow end. Place the rolls point-side down onto the baking sheets, 8 on each. Repeat with the remaining two discs of dough.
Preheat the panggangan to 350°F (177°C).
Bake the rugelach for 25 - 30 minutes, or until golden brown. As the rugelach bake, the butter will lightly fry their bottoms, giving them a super crunchy crust.
Remove from the panggangan and allow to cool for 10 minutes. Dust with confectioners' sugar and serve warm or at room temperature. Cover leftovers and store tightly at room temperature for up to 5 days.
Make ahead tip: You can prepare the dough up to 1 day ahead of time as noted in step 3 or freeze for up to 3 months, also noted in step 3. You can prepare the filling 1 day in advance. Cover tightly and keep at room temperature until ready to use. Rugelach freezes well for up to 2 months; simply place in freezer bags. Thaw overnight in the refrigerator and bring to room temperature before serving.
Sumber https://recipes-sonata.blogspot.com/

I don’t traditionally think of peanut butter cookies as Christmas cookies, but they are one of my all-time favorite cookies, so I thought it would be awesome to make Christmas peanut butter cookies!



When you dip the cookies in a bit of melted chocolate and add a few festive sprinkles, you turn a year-round favorite into a tasty seasonal treat perfect for a party! And can we just talk about how perfect that chocolate and peanut butter combo is?! Few things are more delicious in my book.

peanut butter christmas cookies
 Prep Time: 15 mins  Cook Time: 10 mins  Total Time: 25 minutes  Yield: 3 dozen  Category: Desserts  Method: Oven  Cuisine: American

INGREDIENTS

1 cup butter, at room temperature
3/4 cup firmly packed brown sugar
3/4 cup + 2 tablespoons granulated sugar, divided
1 cup peanut butter
1 whole egg
1 egg yolk
3/4 teaspoon salt
3 cups flour
3/4 teaspoon baking soda
1 cup chocolate chips
1 tablespoon vegetable oil or coconut oil
Christmas sprinkles

INSTRUCTIONS

In a large bowl, beat the butter, 3/4 cup brown sugar, and the granulated sugar together until the mixture is light and fluffy, about 3 minutes. Add the egg, egg yolk, and peanut butter.
Add the salt, flour and baking soda to the peanut butter mixture. Stir until well combined.
Place the remaining 2 tablespoons of sugar in a small bowl. Roll 1 tablespoon of dough into a ball and then roll it in the granulated sugar. Place the dough ball onto a parchment or baking mat lined baking sheet. SLIGHTLY compress with fork.
Bake at 350 degrees for 10 minutes. Remove from the baking sheet and let cool on a wire rack.
When the cookies are cooled, melt the chocolate chips and oil together in a small bowl. Dip half the cookie in the chocolate, place on a lined baking sheet (waxed paper works great), and sprinkle with festive sprinkles. Let the chocolate set before serving or storing.
Sumber https://recipes-sonata.blogspot.com/

Our classic Pumpkin Spice Cake recipe is still one of my absolute favorites for fall, but the addition of a praline topping to the batter just elevates the flavor factor that much more, and adds a nice sweetness and crunch which I LOVE!



The praline topping is a magical combination of chopped pecans, brown sugar, cream, and butter.

PUMPKIN PRALINE CAKE

INGREDIENTS

FOR THE PRALINE TOPPING
1 cup (217g) light brown sugar, packed into measuring cup
1/2 cup (113g) butter
1/4 cup (58g) heavy cream, or whipping cream
1 cup pecans (120g), chopped
FOR THE CAKE
1 1/2 sticks (170g) unsalted butter, slightly softened
2 cups (400g) sugar
1/4 cup (54g) vegetable oil ( I use Canola oil)
4 eggs, room temperature
1 teaspoon (6g) vanilla extract
2 3/4 cups (360g) all purpose flour (plain in the UK)
1 Tablespoon (12g) baking powder
1 teaspoon (5g) baking soda
2 teaspoons (6g) cinnamon
1 teaspoon (2g) nutmeg
1/2 teaspoon ginger
1/2 teaspoon (3g) salt
1 can (15oz) (425g) pumpkin (not pumpkin pie filling
1/2 cup (121g) milk
Instead of using the cinnamon, nutmeg, and ginger, you could also use 1 Tablespoon (6g) Pumpkin Pie Spice
FOR THE SPICED CREAM CHEESE FROSTING
2 sticks (1 cup) (226g) unsalted butter, softened slightly
2 (8oz.) ( 226g )packages cream cheese , softened very slightly - Use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft.
2 teaspoons (8g) vanilla extract
1 teaspoon (3g) cinnamon
1/2 teaspoon (1g) nutmeg
1/4 teaspoon ginger
1/2 teaspoon (2g) salt (optional - it will cut the sweetness, popcorn salt is the best to use as it is fine grained and will dissolve more quickly
6 to 6 1/2 cups (690g - 747g) powdered sugar
Instead of using the cinnamon, nutmeg, and ginger, you could use 2 teaspoons (4g) of Pumpkin Pie Spice instead.
OPTIONAL GARNISH
1 cup chopped pecans for covering the top & base of the decorated cake

DIRECTIONS

FOR THE PRALINE TOPPING
To a saucepan add the brown sugar, butter and cream. Cook over low heat until the brown sugar dissolves. After the sugar dissolves, cool for a bit and pour equally into the 3 prepared cake pans. Sprinkle evenly with the cup of chopped pecans. Let cool while you prepare the cake layers.
FOR THE CAKE
Preheat the panggangan to 350 degrees
Grease and flour three 8 x 2 inch round cake pans - Cut a waxed paper or parchment paper circle and place in the bottom of each pan.
In a medium size bowl add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Whisk at least 30 seconds to blend. Set aside.
In another bowl, add the pumpkin and milk. Stir to blend and set aside.
In the bowl of your mixer, beat the softened butter until smooth. Add the sugar and mix on medium speed 3 to 5 minutes or until light and fluffy. Add the vanilla and oil and blend.
Add the eggs one at a time, mixing until the yellow of the yolk disappears.
Add the flour mixture and the milk mixture alternately. Begin and end with the dry ingredients (3 additions of dry and 2 of wet).
Mix until just combined, do not mix above medium speed or over mix.
The batter will be thick. Spoon the batter evenly over the pecan mixture in the cake pans.
Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes then turn out.
When assembling the cake, place the praline pecan side up for each layer.
FOR THE SPICED CREAM CHEESE FROSTING
Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
Add the vanilla, cinnamon, nutmeg, ginger (and salt if using). Gradually add the powdered sugar beating on low speed until blended. Cover the bowl to keep down the cloud of powdered sugar. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften.
Makes approximately 5 cups frosting - will frost a 3 layer 8 or 9 inch cake.
ASSEMBLY
We assembled the cake layers (praline side up) by filling and frosting with Spiced Cream Cheese Frosting. We garnished with about 1 cup chopped pecans over the top of the cake as well as for a border.
If you prefer to work with doctored cake mixes, you can still use the praline topping with our Doctored Cake Mix Pumpkin Spice Cake Recipe! Just as with the scratch version, this Pumpkin Spice Cake has amazing flavor and is perfectly moist!
Sumber https://recipes-sonata.blogspot.com/

I have wanted to try Magic Cake in the Instant pot since I saw the recipe on SparklesToSprinkles. Magic cake has 3 layers of enak goodness, sponge cake, custard, and fudge. The great thing about this cake is you only need a few ingredients.



The batter is a little tricky to make you should watch the video on SparklesToSprinkles to get it right and you can bake it right in your Instant pot or pressure cooker.  My Apple Bread with salted Caramel is another great recipe to try in the instant pot.

INSTANT POT MAGIC CAKE

Ingredients

4 eggs
3/4 cup sugar
3/4 cup flour
1 TSP Vanilla
1 stick melted butter
2 cups <g class="gr_ gr_2539 gr-alert gr_spell gr_disable_anim_appear ContextualSpelling ins-del" id="2539" data-gr-id="2539">luke warm</g> milk

Instructions

For the Batter, I suggest seeing the video on SparklesToSprinkles.
Pour into your springform pan.
Place 1 cup of water in the bottom of your pressure cooker.
Create a sling with foil and lower onto your trivet.
loosely cover <g class="gr_ gr_2601 gr-alert gr_gramm gr_run_anim Grammar only-ins replaceWithoutSep" id="2601" data-gr-id="2601">pan with foil.
Place pot on Manual High pressure for 40 minutes.
Do a quick release.
Remove and allow to cool.
sprinkle with powdered sugar.
Sumber https://recipes-sonata.blogspot.com/

Enfin une bûche au citron meringuée sur ce blog. Cela manquait cruellement à ma panoplie de bûche de Noël. Pourtant j’adore le citron mais je n’avais pas encore proposer une recette de bûche façon tarte au citron meringuée.



Pour les amateurs de citron c’est la bûche qu’il vous faut. Elle est composée d’une crème au citron, un biscuit type génoise et un sirop de citron le tout surplombé d’une meringue italienne passée au chalumeau.
Pour éviter l’impression de « tout mou », j’ai ajouté des éclats d’amande sur mon biscuit génoise, pour avoir un peu de croquant.

Bûche façon tarte au citron meringuée
Tout le plaisir de la tarte au citron meringuée, dans une bûche de Noël
 Imprimer la recette  Epingler  Noter la recette
Temps de préparation:
2 heures
Temps de cuisson:
30 minutes
Temps total:
2 heures 30 minutes
Type de plat: DessertCuisine: FrançaisePortions: 8 personnes
Ingredients
Crème au citron
2 citrons jaunes bio
1 lime bio
80 g de beurre
175 g de sucre
3 œufs
Biscuit façon génoise
4 oeufs
90 g de sucre
60 g de farine
50 g de fécule de maïs
1 pincée de sel
50 g d' éclats d'amande Vahiné
Sirop de sucre
50 g d' eau
50 g de jus de citron
100 g de sucre
Meringue italienne
3 blancs d'oeuf
170 g de sucre
50 g d' eau
2 c. à soupe de zeste de citron

Instructions

Crème citron
Réaliser la crème citron selon la recette de lemon curd
En quelques mots : Mélanger tous les ingrédients dans un bol en verre placé au dessus d'un bain-marie. Remuer sans cesse jusqu'à ce que la crème épaississe.
Transvaser dans un bol et faire refroidir.
Réaliser le biscuit
Préchauffer votre four à 220°C.
Chemiser une plaque à pâtisserie avec du papier sulfurisé.
Séparer les jaunes des blancs d'oeuf. Réserver 3 c. à soupe de sucre.
Fouetter les jaunes et le reste du sucre jusqu’à ce que le mélange blanchisse. Ajouter petit à petit la farine et la fécule.
Battre les blancs en neige. Les serrer avec le sucre. Les incorporer délicatement au mélange à l’aide d’une spatule. Commencer par utiliser environ un quart des blancs pour détendre la pâte. Puis ajouter le reste au fur et à mesure.
Répartir équitablement la préparation sur la plaque à pâtisserie.
Faire un biscuit pour bûche
Répartir les éclats d'amande sur le biscuit. Enfourner pour 6 minutes de cuisson.
Faire une génoise aux éclats d'amande
Réaliser le sirop
Pendant la cuisson de la génoise, porter à ébullition l'eau avec le jus de citron et le sucre. Le sucre doit être entièrement fondu et le mélange doit être bien sirupeux.
Montage de la bûche
Déposer le biscuit cuit sur une feuille de papier cuisson, face aux éclats d'amande sur le dessus.
Puncher le biscuit avec la totalité du sirop.
Biscuits avec sirop de citron
Répartir le lemon curd en couche relativement épaisse sur le biscuit à l'aide d'une spatule.
Etaler le lemon curd sur la bûche
La génoise ne doit plus être visible par transparence.
Bûche à la crème au citron
Commencer à rouler votre biscuit en serrant bien. Continuer en serrant toujours afin de bien faire adhérer le biscuit à la crème.
Bûche de Noël roulée au citron
Envelopper votre biscuit dans le papier et serrer à l'aide d'un objet (la plaque à biscuit par exemple), jusqu'à ce que la crème ressorte des côtés, afin d'être sur que votre bûche est bien serrée.
Comment bien serrer une bûche de Noël
Placer au froid dans le papier cuisson.
Réaliser la meringue italienne
Réaliser un sirop de sucre : Verser le sucre et l'eau dans une casserole. Porter à ébullition et monter jusqu'à 118°C. Ajouter les zestes de citron.
Pendant ce temps, battre les blancs en neige dans votre robot. Battre doucement au début et augmenter la vitesse au fur et à mesure. Les œufs doivent être bien mousseux et avoir doublé de volume.
Lorsque le sirop est à 118°C, prendre la casserole. Baisser la vitesse du batteur. Verser le sirop de sucre sur les œufs en fin filet.
Augmenter la vitesse et battre jusqu'à ce que les œufs aient refroidit. Vous avez alors une magnifique meringue italienne.
Mettre la meringue dans une poche à douille munie d'une douille Saint-Honoré.
Finaliser le dressage
Couper les extrémités de la bûche à l'aide d'un couteau bien aiguisé.Déposer de la meringue sur les extrémités. Étaler avec une spatule.
Pocher la meringue en fines écaille sur l'ensemble de la bûche.
A l'aide d'un chalumeau, faire colorer la meringue.
Servir ou placer au frais jusqu'au service.
Sumber https://recipes-sonata.blogspot.com/

Isn’t it so gorgeous? And how perfect is it for the 4th of July? I just can’t even with this angel food cake. It’s a very typical recipe for angel food cake. It’s light, fluffy and perfectly sweet – it’s even better topped with whipped cream and berries.



The recipe instructions may seem a bit daunting – I totally understand. Not all baking is easy, but what I can say is, everything gets easier with practice! I made this twice and it didn’t fail on me, and trust me, I screw up a lot.

Angel Food Cake

 Prep time
15 mins
Cook time
2 hours
Total time
2 hours 15 mins

Stuckonsweet.com: Jessica from www.stuckonsweet.com
Recipe type: Cake/Dessert
Serves: 8

Ingredients

1 cup cake flour
1¼ cups sugar, divided
12 egg whites, room temperature
1½ teaspoons cream of tartar
¼ teaspoon salt
1 teaspoon vanilla extract
¼ - ½ teaspoon almond extract (use ¼ for a little flavor. Use ½ for a lot of flavor)

Instructions

Preheat panggangan to 375 degrees.
In a medium bowl, sift together cake flour and ¾ cup granulated sugar; set aside.
Add egg whites to a stand alone mixer fitted with a whisk attachment. Whip on medium speed just until a little foamy, a few minutes.
Add cream of tartar and salt and mix on medium-low to medium speed until soft peaks form - this could take several minutes, be patient.
Next, add ½ cup sugar a tablespoon at a time with mixer on medium speed. Once all the sugar is mixed in, turn the mixer to medium-high speed and whip until mixture is shiny and stiff peaks form, this could take several minutes - be patient. Once this happens, add vanilla and almond extract and mix for an additional 10 seconds.
You can use the mixing bowl or you can grab another larger bowl for the next part. I find using a larger bowl is easier, although it's more clean up - it's up to you!
Next, sift the flour/sugar mixture AGAIN into the wet mixture a little at a time. Fold it in with a rubber spatula. Continue folding a little at a time until it's all mixed in.
Pour batter into an UNGREASED angel food cake pan and bake for 30-35 minutes in a preheated oven. The top will be lightly browned and cracked when it's done. Invert pan upside on a glass to let cool (see video). If your pan has little legs like mine does, there is no need to use a glass - just turn it upside down on the legs. Let cool for 90 minutes. To remove cake, use a sharp or serrated knife to cut around the edge of the pan and the center of the pan a few times. Cake should pop out. It's okay if it crumbles a little - this is typical of angel food cake. Top with berries and whipped cream.
Sumber https://recipes-sonata.blogspot.com/

I think Thanksgiving is my new favorite holiday, because it is the beginning of all the fun, and I love having all the family around. These Thanksgiving Turkey Cupcakes get me in the holiday mood, and the kids love them. They are also a great pie replacement for those picky eaters.




I know it may seem crazy to some of you, but I am not a pie fan.  I just don’t love pie crust.  My husband would be ashamed that I am admitting this, but it is true.  I would rather have a brownie or cake any day.

THANKSGIVING TURKEY CUPCAKES RECIPE
MY
MY LISTS
MY CALENDAR

INGREDIENTS

1 box chocolate cake mix, prepared according to directions for 24 cupcakes
16 ounce can chocolate frosting (or your favorite homemade chocolate frosting)
1 1/2 cups chocolate sprinkles
2 cups candy corn
48 Wilton candy eyeballs (found at major grocery stores or HERE)
Red frosting

INSTRUCTIONS

Prepare cake mix according to package directions to make 24 cupcakes. 
Bake and let cool completely. 
Frost each cupcake with chocolate frosting. 
Hold cupcake upside down and dip into chocolate sprinkles. 
Push 5 candy corn upside down into the top of your cupcake for feathers. 
Add two candy eyeballs and push a candy corn into the cupcake for a beak. 
Pipe on a little red frosting next to the candy corn beak and enjoy.
Sumber https://recipes-sonata.blogspot.com/

Enfin une bûche au citron meringuée sur ce blog. Cela manquait cruellement à ma panoplie de bûche de Noël. Pourtant j’adore le citron mais je n’avais pas encore proposer une recette de bûche façon tarte au citron meringuée.




Pour les amateurs de citron c’est la bûche qu’il vous faut. Elle est composée d’une crème au citron, un biscuit type génoise et un sirop de citron le tout surplombé d’une meringue italienne passée au chalumeau.
Pour éviter l’impression de « tout mou », j’ai ajouté des éclats d’amande sur mon biscuit génoise, pour avoir un peu de croquant.

Bûche façon tarte au citron meringuée
Tout le plaisir de la tarte au citron meringuée, dans une bûche de Noël
 Imprimer la recette  Epingler  Noter la recette

Temps de préparation:
2 heures
Temps de cuisson:
30 minutes
Temps total:
2 heures 30 minutes
Type de plat: DessertCuisine: FrançaisePortions: 8 personnes

Ingredients

Crème au citron
2 citrons jaunes bio
1 lime bio
80 g de beurre
175 g de sucre
3 œufs
Biscuit façon génoise
4 oeufs
90 g de sucre
60 g de farine
50 g de fécule de maïs
1 pincée de sel
50 g d' éclats d'amande Vahiné
Sirop de sucre
50 g d' eau
50 g de jus de citron
100 g de sucre
Meringue italienne
3 blancs d'oeuf
170 g de sucre
50 g d' eau
2 c. à soupe de zeste de citron

Instructions

Crème citron
Réaliser la crème citron selon la recette de lemon curd
En quelques mots : Mélanger tous les ingrédients dans un bol en verre placé au dessus d'un bain-marie. Remuer sans cesse jusqu'à ce que la crème épaississe.
Transvaser dans un bol et faire refroidir.
Réaliser le biscuit
Préchauffer votre four à 220°C.
Chemiser une plaque à pâtisserie avec du papier sulfurisé.
Séparer les jaunes des blancs d'oeuf. Réserver 3 c. à soupe de sucre.
Fouetter les jaunes et le reste du sucre jusqu’à ce que le mélange blanchisse. Ajouter petit à petit la farine et la fécule.
Battre les blancs en neige. Les serrer avec le sucre. Les incorporer délicatement au mélange à l’aide d’une spatule. Commencer par utiliser environ un quart des blancs pour détendre la pâte. Puis ajouter le reste au fur et à mesure.
Répartir équitablement la préparation sur la plaque à pâtisserie.
Faire un biscuit pour bûche
Répartir les éclats d'amande sur le biscuit. Enfourner pour 6 minutes de cuisson.
Faire une génoise aux éclats d'amande
Réaliser le sirop
Pendant la cuisson de la génoise, porter à ébullition l'eau avec le jus de citron et le sucre. Le sucre doit être entièrement fondu et le mélange doit être bien sirupeux.
Montage de la bûche
Déposer le biscuit cuit sur une feuille de papier cuisson, face aux éclats d'amande sur le dessus.
Puncher le biscuit avec la totalité du sirop.
Biscuits avec sirop de citron
Répartir le lemon curd en couche relativement épaisse sur le biscuit à l'aide d'une spatule.
Etaler le lemon curd sur la bûche
La génoise ne doit plus être visible par transparence.
Bûche à la crème au citron
Commencer à rouler votre biscuit en serrant bien. Continuer en serrant toujours afin de bien faire adhérer le biscuit à la crème.
Bûche de Noël roulée au citron
Envelopper votre biscuit dans le papier et serrer à l'aide d'un objet (la plaque à biscuit par exemple), jusqu'à ce que la crème ressorte des côtés, afin d'être sur que votre bûche est bien serrée.
Comment bien serrer une bûche de Noël
Placer au froid dans le papier cuisson.
Réaliser la meringue italienne
Réaliser un sirop de sucre : Verser le sucre et l'eau dans une casserole. Porter à ébullition et monter jusqu'à 118°C. Ajouter les zestes de citron.
Pendant ce temps, battre les blancs en neige dans votre robot. Battre doucement au début et augmenter la vitesse au fur et à mesure. Les œufs doivent être bien mousseux et avoir doublé de volume.
Lorsque le sirop est à 118°C, prendre la casserole. Baisser la vitesse du batteur. Verser le sirop de sucre sur les œufs en fin filet.
Augmenter la vitesse et battre jusqu'à ce que les œufs aient refroidit. Vous avez alors une magnifique meringue italienne.
Mettre la meringue dans une poche à douille munie d'une douille Saint-Honoré.
Finaliser le dressage
Couper les extrémités de la bûche à l'aide d'un couteau bien aiguisé.Déposer de la meringue sur les extrémités. Étaler avec une spatule.
Pocher la meringue en fines écaille sur l'ensemble de la bûche.
A l'aide d'un chalumeau, faire colorer la meringue.
Servir ou placer au frais jusqu'au service.
Notes
Vous pouvez également utiliser de l'écorce de citron confit dans la crème au citron, pour ajouter un peu de texture.
Sumber https://recipes-sonata.blogspot.com/

Stock yourselves. I am NOT a attractive cooky specialist. Nevertheless, I pushed through and made these Christmastide Lights Cookies to write my kid.



I saw a fuzzy photo of whatsoever cupcakes on Pinterest where they upset mini M&Ms sidewise to await like Xmas lights on a tie. I mentation that was so attractive and clever, but also: so soft, yet grand. Big grandness on the EASY.

Ingredients

3/4 cup flour, plus extra for rolling
1/2 teaspoon baking powder
pinch of salt
1/4 cup unsalted butter, softened
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla
1/4 teaspoon almond extract
For the small-batch royal icing:

1 1/2 cups powdered sugar
2 teaspoons fresh lemon juice
1 large egg white
For decorating:

1 small tube of black icing for writing
handful mini M&Ms

Instructions

In a small bowl, whisk together the flour, baking powder and salt.
In a medium bowl, beat together with an electric mixer the butter and sugar. Once light and fluffy, add the egg yolk and vanilla and almond extracts.
Once well incorporated, sprinkle over half the flour mixture and beat gently until combined, then sprinkle over the rest. Beat until no streaks of flour remain, but be careful not to over-mix.
Dust a clean counter top with flour, and dump the dough out onto it. Gather it into a ball and press it into a 1/2″ thick round disk. Flour your rolling pin, then roll out the dough out big enough to cut out about 8 shapes. Place the shapes on a baking sheet lined with parchment paper or a silicone mat. Gather the dough scraps and re-roll to cut out 4 more shapes and place them on the cookie sheet. You should get 12 cookies.
Place the cookie sheet in the freezer for the minutes while you preheat the panggangan to 350.
Once the panggangan is hot, bake the cookies for 10-12 minutes, until the edges of the cookies just start to turn brown. Let them sit on the sheet a few minutes before moving them a wire rack to cool completely.
Once the cookies are cooled completely, make the royal icing: in a small bowl, combine the powdered sugar and lemon juice.
Beat the egg white in a small bowl to loosen them, and then measure out 2 tablespoons of egg whites and add them to the bowl with the sugar.
Whisk together the icing, starting slowly, and trust that the sugar will melt and it will become liquid. Resist the urge to add any more liquid to the bowl, and instead just keep whisk slowly.
When the icing comes together, spoon a small amount onto each cookie, and use an off-set spatula to spread it almost to the edges.
Let the royal icing harden completely on the cookies before proceeding.
Pipe two thin black lines onto each cookie, and then press mini M&Ms sideways (see photos for reference).
Sumber https://recipes-sonata.blogspot.com/

Almond spritz cookies have been my favorite Christmas cookies since childhood. My mom is a big holiday baker and she bakes serval types of Christmas cookies.In her holiday cookie line up there were always almond spritz cookies. I love the simplicity of these cookies.




Spritz cookies are similar to butter cookies, but this recipe is dairy-free, so it’s not made with butter. They are not too sweet and are perfectly crisp.When I starting having kids, my mom passed down her little cookie recipe book from her original Mirro Cookie Press, so I could make my beloved spritz cookies for my family.

Almond Spritz Cookies {Gluten-Free, Dairy-Free}
Almond spritz cookies are the perfect balance of a bit of almond and touch of sweetness. This light and a perfectly crisp cookie is a holiday classic. It now can be enjoyed both gluten-free and dairy-free.
 Course Dessert
 Cuisine American
 Keyword gluten-free almond spritz cookies, gluten-free spritz cookies
 Prep Time 10 minutes
 Total Time 18 minutes
 Servings 48 4 dozen
 Calories 41 kcal

Ingredients

1 1/4 cup shortening I like Crisco
3/4 cup granulated sugar
1 egg room temperature
1 teaspoon pure almond extract
2 1/4 cup gluten-free all-purpose flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1/2 teaspoon xanthan gum leave out if your flour already has it
1/4 teaspoon gluten-free baking powder
1/4 teaspoon salt
gluten-free sprinkles optional
US Customary - Metric

Instructions

Preheat panggangan to 375 °
In a large bowl cream the shorting and sugar together with a mixer.
Beat in egg and the almond extract.
In a medium bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it) salt and baking powder and stir to blend ingredients.
Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.
Fill your cookie pres with the dough. I used a snowflake disk for my cookies, but you can use any shape.
Form cookies on an ungreased cookie sheet. * If you are having difficulty with your cookie press, the cookie dough may not be moist enough. All gluten-free flours are different and you may need to add an additional 1/4 cup of shorting to the dough. Just add the shorting into the dough and remix and try again with the cookie press.
Decorate with gluten-free sprinkles. (optional)
Bake for 8-10 minutes. Please watch your panggangan because all ovens are different. Enjoy!
Store in an air-tight container.
Sumber https://recipes-sonata.blogspot.com/

My favorite parts of the holiday are making cake and cookies with my family. I am pretty sure that every one of us has that favorite Coffee Cake version. My favorite version for Christmas is for sure this Coffee Cake recipe with healthy and tasty cranberries.



This is an absolutely perfect cake that takes very little effort to make. Christmas Cranberry Coffee Cake is one of those recipes that an instant favorite every single time someone new tastes it. It will be the perfect addition to any holiday table.

INGREDIENTS

For cake:
3 eggs
2 cups sugar
½ cup melted butter
1 teaspoon vanilla
¼ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon ground ginger
Pinch of salt
½ cup buttermilk
1 tablespoon grated Orange zest
2 cups all-purpose flour
½ cup white chocolate chips
2 cups fresh cranberries or dried cranberries soaked in warm water for 20 minutes, then well drained and towel dried
For cream cheese frosting:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
For topping:
Dried cranberries, optional
½ cup white chocolate chips, melted

INSTRUCTIONS

To make the cake:
Preheat panggangan to 350 degrees
Spray 9-inch square baking pan, set aside
In a medium bowl, whisk together flour, baking soda, baking powder, ground ginger and salt, set aside
In the bowl of an electric stand mixer beat eggs and sugar until slightly thickened and light in color about 5-6 minutes (the mixture should almost double in size)
Add melted butter, buttermilk, vanilla and grated Orange zest and mix just until combined
Gradually add dry ingredients to the wet ingredients and mix just until combined
Add white chocolate chips and cranberries and gently stir to mix throughout
Pour batter evenly into prepared baking pan
Bake for 35-40 minutes or until a toothpick inserted comes out clean
Remove from panggangan and cool completely
To make cream cheese frosting:
In a medium bowl, using an electric mixer, beat together cream cheese, powdered sugar and vanilla until smooth and well combined
Spread cream cheese frosting with the spatula all over the cooled cake
Sprinkle dried cranberries on top of the cake and drizzle with melted white chocolate chips
Sumber https://recipes-sonata.blogspot.com/