This month I’m not going to worry about appetizer and dinner recipes. Everyone has their own traditions for the holidays. But desserts are always a popular way to show off your baking talents.
GINGERBREAD TRIFLE WITH LEMON CURD
Gingerbread and lemon curd are perfect together.
Cake
2 tsp. ground ginger
1 c. brown sugar
2 tsp. baking powder
3/4 c. molasses
1 1/4 c. buttermilk, room temperature
1 1/2 tsp. salt
1 c. unsalted butter, softened (room temperature)
2 eggs, room temperature
2 tsp. cinnamon
3 1/4 c. all-purpose flour
For the lemon curd:
1 c. granulated sugar
1/2 c. lemon juice (freshly squeezed preferred)
4 egg yolks
1 tbsp. grated lemon zest (freshly grated)
4 tbsp. cold unsalted butter, cut into small pieces
3 large eggs
For the mascarpone cream:
1 c. heavy whipping cream (cold)
2 c. powdered sugar, sifted
8 oz. mascarpone cheese (room temperature)
1/2 tsp. lemon extract
Preheat your oven to 325°F and grease a 9”x13” baking pan with nonstick spray.
In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, baking powder, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, brown sugar, and granulated sugar on medium-high until light and fluffy, about 3 minutes.
Add the eggs one at a time, scraping down the sides and bottom of the bowl after each.
Mix in the molasses until smooth.
With the mixer on low, alternately add the flour mixture in three parts and the buttermilk in two additions (starting and ending with the flour mixture).
Mix just until combined, then scrape down the bowl and mix for another 20–30 seconds.
Pour the batter into the prepared baking pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
Let the cake cool completely in the pan before cutting into cubes for assembling the trifle.
Lemon Curd
1 c. granulated sugar
1 tbsp. grated lemon zest (freshly grated)
1/2 c. lemon juice (freshly squeezed preferred)
3 large eggs
4 egg yolks
4 tbsp. cold unsalted butter, cut into small pieces
In a medium saucepan, whisk together the granulated sugar, grated lemon zest, and lemon juice.
In a separate small bowl, whisk the whole eggs and yolks, then incorporate them into the lemon mixture.
Cook over medium-low heat, whisking constantly, until the mixture thickens to a pudding-like consistency, about 6 to 8 minutes.
Remove from heat and whisk in the cold, diced unsalted butter a few pieces at a time until fully blended.
Strain the lemon curd through a fine-mesh sieve into a bowl, cover with plastic wrap placed directly on the surface, and refrigerate until set, at least 4 hours.
For brighter lemon flavor, I sometimes add a pinch more zest before chilling.
Mascarpone Whipped Cream
1 c. heavy whipping cream (cold)
8 oz. mascarpone cheese (room temperature)
2 c. powdered sugar, sifted
1/2 tsp. lemon extract
Using a stand mixer with the whisk attachment, beat the cold heavy whipping cream until stiff peaks form, then transfer to a separate bowl.
In the same mixer bowl with the paddle attachment, blend mascarpone cheese, sifted powdered sugar, and lemon extract on medium speed until smooth.
Gradually fold the whipped cream into the mascarpone mixture until well combined and creamy.
Refrigerate until ready to use.
Layer pieces of the gingerbread cake and lemon curd, and whipped cream to the top of the container. A glass sided trifle bowl let’s everyone see your beautiful dessert.
https://mollyshomeguide.com/festive-gingerbread-trifle-with-lemon-curd-108187/
HOMEMADE PEPPERMINT PATTIES
2¼ c. powdered sugar, sifted
2 tbsp. unsalted butter, softened
2 tsp. peppermint extract
2 tbsp. heavy cream
8 oz semi-sweet or dark chocolate, chopped
1 tsp. vegetable oil (optional, for smoother chocolate coating)
Optional: holiday sprinkles or crushed candy canes for garnish
In a mixing bowl, beat powdered sugar, butter, peppermint extract, and heavy cream until a smooth, stiff dough forms. Shape into small discs and place on a parchment-lined baking sheet. Freeze for 20 minutes to firm.
Meanwhile, melt chocolate (with vegetable oil if using) in the microwave or double boiler until smooth. Dip each chilled peppermint disc into melted chocolate, letting excess drip off, and place back on the sheet.
Decorate with sprinkles or crushed candy canes if desired. Chill until chocolate sets completely.
https://recipesize.com/peppermint-patties
Let’s not forget New Year’s gatherings.
PINK CHAMPAGNE CUCPAKES WITH PINK CHAMPAGNE BUTTERCREAM
1 box white cake mix
3/4 cup pink champagne also known as sparkling rose.
1/2 c. buttermilk
1/3 c. vegetable or canola oil
3 egg whites
Frosting
3/4 c. butter softened
1/2 tsp. vanilla extract
3-4 tbsp. heavy cream
3-4 tbsp. pink champagne
4 c. powdered sugar
1-2 drops pink food coloring
Fresh raspberries and sprinkles for garnish
Preheat oven to 350 degrees F. Line 2 muffin tins with 16 paper liners; set aside.
Beat the cake mix, champagne, buttermilk, oil, and egg whites together with an electric mixer for 2 minutes or until thoroughly combined. Portion the batter evenly among the muffin tins, filling about 2/3 to 3/4 full.
Bake for approx. 14-17 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
In the bowl of a stand mixer, cream together the butter and vanilla until whipped, about 1 minute. Add in the powdered sugar, one cup at a time, beating well after each addition. In between additions of powdered sugar, add 1 tablespoon heavy cream and 1 tablespoon pink champagne and beat well. After the last powdered sugar addition, beat on medium-high speed for 1 minute until fluffy and light. Beat in the food coloring, if using.
Frost or pipe onto cooled cupcakes and top with a fresh raspberry and a sprinkling of sugar and sprinkles, if using. Store airtight in the fridge or at room temperature.
If your frosting the cupcakes high doubling the recipe is best.
