Week Eighteen -- Santa Hat Brownies

I always have such high hopes for the holidays. I imagine days of baking and making cute gift bags with homemade treats. The reality is a little less, well, Martha-ish. However, I do firmly believe in making time for a few fun (and new projects)….. hence the Santa Hat Brownies.

Santa Hat Brownies
Adapted from this recipe found on Erica’s Sweet Tooth
Yields 12-16 brownies

Ingredients

·         1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter) – or for the really rushed baker – those two-bite brownies they sell in the bakery department of every grocery store. (Shhh. I won’t tell.)

·         12-16 small strawberries, cleaned and hulled – Try to find smallish ones. The usual ones are enormous and way too big for this project.

·         Vanilla frosting. Either use the recipe below or just buy a can of white frosting. I mean, seriously. These are so cute, no one will notice.

To assemble, pipe a ring of vanilla buttercream on top of each brownie.  Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place.  Top the tip of the strawberry with a dot of buttercream to finish the Santa hat.

Mascarpone Buttercream
Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt

Method:
Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes.  Add vanilla extract and salt.  Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth.  Add more sugar, if needed to reach desired consistency and sweetness.

Week Seventeen -- Gingerbread

Bang!'s Gingerbread
Courtesy of Bang! Restaurant
















This cake refrigerates and freezes well, and is best served reheated for a few seconds in the microwave oven.

• 1 1/2 cups water
• 1 1/2 teaspoons baking soda
• 1/2 cup butter
• 1 cup sugar
• 1 cup dark molasses
• 2 tablespoons finely minced fresh ginger
• zest of 1 lemon
• 3 1/2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 eggs

Preheat oven to 350°. Butter or oil a 9" x 13" cake pan. Line the bottom with parchment paper for easier removal.

Bring water and baking soda to a boil. Take off heat and set aside.

In a separate bowl, combine minced ginger, lemon zest, flour, cinnamon, baking powder, ground cloves, and salt. Set aside.

Cream butter and sugar together until light and fluffy. Add molasses and continue creaming until light in color.

Add flour mixture and water and soda mixture, alternately, in three parts. Mix well between additions.

Add eggs, one at a time, mixing well between additions. Scrape bowl and mix well for 2 minutes.

Pour batter into greased, lined cake pan. Batter should come up to the halfway point in the pan. Spread evenly. Bake at 350° for 45-60 minutes or until toothpick inserted in the middle comes out clean.

Cool for 30 minutes in the pan. Slice into squares and serve warm with lightly sweetened, fresh whipped cream. Who are we kidding? Just gobble it up. (My sister likes her's with some chocolate bits melted on top. I favor a schmear of Nutella.)