12 days of christmas baking - day 12: berries pie

i'm way slow in posting this final recipe for my 12 days of christmas baking. the last few days with christmas eve, shopping and everything else has been pretty busy and hectic here. well, here is the recipe, finally. yes, a four different kinds of berries pie. every thanksgiving and christmas i make a berry pie. sometimes just your usual raspberry or blackberry. but for this christmas, i decided to throw in all the berries. you know, the usual – strawberry, blackberry, blueberry and raspberry. the end result? hahaha, a very berry delicious pie it was. we're not big apple pie people at my house, so anything other than apple pie is always a bonus. we've become quite the pecan pie lover and i made that recipe as well this christmas. you really can't go wrong with having too much sweet stuff around the house this holiday season (or any time of year really).

below's the recipe. i've done it with just one kind of berry, or all kinds of berries. so feel free to give it a try if you like. it's pretty simple and straight forward. oh, it's even easier too if you use a store-bought pie dough, already rolled out and ready to go. yeah, that would save you some time. otherwise, you can make your own. enjoy!


we love berry pies at our house. this recipe is so easy to make, especially with already made pie dough.


here's the pie all brushed with eggwash and ready for the oven.


the pie out of the oven, cooling.


nothing finishes a nice slice of berry pie like ice cream. yummy!

four-berries pie

ingredients:

• 1 bag (16 oz) of frozen berries (any will do) or 4-5 cups fresh or frozen berries
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon of lemon juice
• 1 tablespoon butter
• 2 store-bought pie dough (or make your own)

directions:

1. preheat oven to 375°F.
2. prepare pie dough according to pie dough directions if you're making your own. or take the store-bought dough out of the refrigerator and let it get to room temperature, about 15 minutes. then transfer the dough to pie plate; trim even with edge.
3. in a medium bowl, combine the berries, sugar, cornstarch, and lemon juice. stir to combine all the ingredients. then add in the berries filling; and dot with butter (i usally cut the 1 tbsp butter up into tiny chunks).
4. cover the filled pie with the second rolled out pie dough. note: if you want a lattice look, you can cut the rolled dough into long pieces and thread them to make it look like a lattice. i can't be bother with this so i just do the easy and simple way, cover it up.
5. once the pie is all assembled, you can brush it with milk and sprinkle some sugar on top. or, if you prefer, you can brush it with a little egg wash. bake at 375°F for 50-55 minutes. if you want to stop the browning of the pie edges, you can first cover it up with foil, then remove the foil after 25 minutes.

makes one 9-inch pie. enjoy! :)

last year's day 12 recipe: holiday biscottis

12 days of christmas baking - day 11: bourbon-sea salt caramels

i saw this recipe in the holiday issue (i think?) of bon appetit magazine sometime last month. it sounded easy enough so i took a snapshot of the recipe thinking i would make it this holiday season. well, sure enough, i did make it. and the result? some very sweet and tasty treats. instead of your usual heavy cream in caramel, this recipe calls for a can of condensed milk. and yes, it's very sweet. the added sea salt on top really balances out the sweetness and makes it a tad more interesting.

the recipe is pretty straight forward and simple. of course, the thing is, you just gotta make sure you have a candy thermometer handy. you really do need it for these kind of things. they're so worth it, i'm so glad we have one. :) oh, these guys are somewhat soft so i wouldn't let them sit at room temperature too long if you're not eating them all right away. i say you should keep them chill in the fridge and help yourself whenever you want one. or if you're making it for a party or whatever, then sure serve them at room temperature, just keep in mind it would get a little soft and sticky.

below's the recipe should you be interested in making these yourselves. they're really good and you definitely get that hint of bourbon. of course, you can make it alcohol-free too. just use good old vanilla extract in place of the bourbon. enjoy! :)


i love the added bourbon in this caramel recipe. it gives you just the perfect hint of the bourbon and the added sea salt really balances out all that sugar. yum!

bourbon-sea salt caramels
recipe from bon appetit magazine

ingredients:

• nonstick vegetable oil spray
• 2 cups sugar
• 1/2 cup light corn syrup
• 1 14-oz. can sweetened condensed milk
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 2 tablespoons bourbon
• 1/2 teaspoon kosher salt
• flaky sea salt (such as maldon)

directions:

1. Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment.
2. Bring sugar, corn syrup, and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.
3. Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with candy thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°F. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into 3/4" pieces, and wrap individually in parchment paper.

DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature. Or you can keep it chill in the fridge like me. :)

makes a bunch depending on how you cut it. enjoy. :)

check out last year's day 11 recipe: peppermint bark

12 days of christmas baking - day 10: eggnog cinnamon-nut bread

i couldn't help it but crave some kind of cakey bread. so this afternoon i decided that i would make some. with some eggnog in the fridge i wanted to experiment a little bit and decided on an eggnog bread. well, the end result wasn't exactly what i was hoping. you couldn't quite taste the eggnog once the bread is baked. so to even add a tiny hint of the eggnog, i drizzled it with a little eggnog glaze (unpictured, unfortunately). that did the trick a bit. the bread itself is very good, with or without the eggnog glaze.

below's the recipe should you want to try it. i love baked cakey breads. they are so good toasted with a little spread of butter. mmmm... yum! :)


the eggnog in this recipe doesn't really come out a whole lot so you can always drizzle it with an eggnog glaze. that's what i did after i took these photos, to bring out the eggnog flavor a little more.


the cinnamon and nut in this recipe gives you the nicest aroma when the bread is baking in the oven. smells so yummy and it really is yummy!


all sliced and ready to eat!

eggnog cinnamon-nut bread
recipe adapted from better homes & garden

ingredients:

• 1-1/3 cups sugar, divided
• 1/2 cup finely chopped toasted pecans or walnuts
• 2 teaspoons ground cinnamon
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 2/3 cup eggnog
• 1/3 cup milk
• 1/3 cup vegetable oil

eggnog glaze (optional):

• 1-2 tablespoons eggnog
• 1/4 cup powdered sugar

directions:

1. Preheat oven to 350 degrees F. Grease and flour the bottoms and 1/2 inch up the sides of three 5 3/4x3x2-inch loaf pans or a 9x5x3-inch loaf pan; set aside. In a small bowl, stir together 1/3 cup of the sugar, the nuts, and cinnamon; set aside.
2. In a large bowl, stir together the remaining 1 cup sugar, flour, baking powder, and salt. Make a well in center of flour mixture. In a medium bowl, combine egg, eggnog, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
3. Spoon half of the batter into the prepared pans. Sprinkle with half of the nut mixture. Top with the remaining batter and the remaining nut mixture. Using a narrow metal spatula or table knife, cut down through batter and pull up in a circular motion to marble.
4. Bake in the preheated oven for 45 to 50 minutes for 5 3/4-inch pans (55 to 60 minutes for 9-inch pan) or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
5. If you want to add the eggnog glaze, mix the two ingredients together and drizzle it on top (use less eggnog if you want a thicker glaze). Then wrap and store overnight before slicing. Or if you're like me and can't wait, then just wait until the glaze set before slicing. Enjoy! :)

makes one loaf, about 12-14 servings depending on how you slice it.

check out last year's day 10 recipe: chocolate chip cookies with nutella & sea salt

12 days of christmas baking - day 9: peppermint toffee butter crunch

happy day 9! here's day 9's recipe. i've been quite busy with some holiday festivities, so this one requires no baking. it's super easy to make and takes very little time (minus the chilling). again, nothing fancy, but your good ol' toffee. seriously, you cannot go wrong with toffee. to add a little festive feel to it, i decided that along with the crunched almonds on top, why not add some crushed peppermint candy? it gives you a nice pepperminty taste to the chocolate and toffee. and for sure, you cannot go wrong with even more added crunch.

toffees are one of my favorite things to make this time of the year. and this recipe is super easy to make. i've made it many holiday seasons in the past and again this year. give it a shot and you never know, you may just have found a new favorite yourself. enjoy! :)


you can never go wrong with toffee during this time of the year. to add a little festive feel to it, top it off with any topping of your choice.


this toffee recipe is so easy to make and they make great holiday gifts.

peppermint toffee butter crunch
recipe from better homes & garden

ingredients:

• 1/2 cup coarsely chopped almonds or pecans, toasted
• 1 cup butter
• 1 cup sugar
• 3 tablespoons water
• 1 tablespoon light-colored corn syrup
• 3/4 cup semisweet chocolate pieces
• 1/2 cup finely chopped almonds or pecans, toasted
• crushed peppermint candies (optional)

directions:

1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
2. Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch carefully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
3. Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts and crushed peppermint candies or any other topping (if you desire). Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered.

makes about 1-1/2 pounds (48 servings).

check out last year's day 9 recipe: chocolate-almond saltine toffee

12 days of christmas baking - day 8: cranberry apple walnut cake

i had been wanting to make this cranberry apple walnut cake since i tasted it for the first time a couple of months ago. one of my coworkers made this cake and brought it in for our company potluck. it was so good, i had to ask him for the recipe. i knew i would make it around this time of year and sure enough, i got around to baking it.

so, how was the recipe? ummm… the one he made tasted delicious. this one however, i think it was just okay. i've only had one tiny slice so far, so i don't know yet. but i can say it sounds like a great recipe and if it turns out right, it would be delicious! plus, i'm not sure if it was just me or what it is. but when i was making the batter, it was very cookie-batter-like and no cake-like at all. it was too dry. like there wasn't enough liquid ingredients in this. i looked at the person's photos and looked at mine and my batter did not look like hers. long story short, i improvised and added a couple tablespoons of water to my batter to make it more sticky or so that it would resemble a cake batter. that may have saved the cake, because it didn't come out too bad. now, if you're going to make this recipe, just be aware of that.

below's the recipe if you'd like to try it. i say go ahead, why not. cranberries, apples and walnuts are great combos for these kinds of cake. plus, it fits right in with the holiday season. so be merry and bake away! :)


i made these and gave them out as mini gifts.


another apple cranberry cake to add to the mix. these guys are great as bars too!

cranberry apple walnut cake
recipe from the bad girl's kitchen

ingredients:

• 1-3/4 cups light brown sugar OR 1 cup honey plus 2 tablespoons orange juice concentrate
• 1/2 cup vegetable oil
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 2 cups sliced cooking apples (i used granny smith)
• 1/2 cup walnut pieces
• 1/2 cup fresh, whole raw cranberries

directions:

1. preheat oven to 350°F and grease a 9x13 pan very well, set aside.
2. in a medium bowl, sift together the flour and dry ingredients, also set that aside.
3. then cream together oil and sugar. add eggs and vanilla and beat well.
4. once that's incorporated, add in the dry ingredients and stir until thoroughly combined. then stir in apples, cranberries and nuts.
5. bake for 45-50 minutes. let it cool, then cut into squares or whatever serving size you like and enjoy!

makes one 9x13 pan size cake. enjoy! :)

check out last year's day 8 recipe: salted caramel chocolate pecan bars

12 days of christmas baking - day 7: caramel-filled chocolate cookies

i have been wanting to bake some chocolate cookies with caramel filling after stumbling upon some crazy good-looking photos of these cookies on pinterest. so, finally, here is my take on it! i didn't have any soft caramels lying around the house and didn't feel up to making my own from scratch so i used some kraft caramel bits and heated it in the microwave with a little bit of water to water it down so that it would be soft enough for a filling (but not too liquify like a sauce). the end result? some tasty chocolate cookies, for sure.

so below's the recipe should you want to bake a batch yourself. these cookies are best eaten warm. you definitely cannot pass up warm baked cookies this time of year, especially when they're filled with oozing caramel. yummmm-y! :)


these chocolate cookies with caramel filling are best enjoy warm. make sure you only cool the cookies slightly so that the caramel is still oozing out of them when you break into it.


soft caramels produce the best results in these caramel-filled chocolate chip cookies.


any chocolate and caramel lover would not be able to resist this tasty treat. so go ahead and bake a bunch and give it away as a mini gift this holiday season!

chocolate cookies with caramel filing

ingredients:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1/2 tsp baking powder
• a pinch of salt
• 1 egg
• 1/4 cup (1/2 stick) butter, room temperature
• 12 soft caramels
• some sea salt (for sprinkling, optional)

directions:

1. preheat oven to 350°f. line a baking sheet with parchment paper or a silicone mat.
2. sift the flour, cocoa powder, and baking powder into a medium bowl.
3. in the bowl of a stand mixer fitted with the paddle attachment (or you can use a medium-size bowl with a handmixer like i do), beat the butter on low speed until smooth, 1 to 2 minutes. add the sugar and mix on low speed until well combined. then mix on medium speed until the mixture gets lighter in color and texture becomes fluffier, about 5 minutes.
4. with the mixer on medium speed, add the egg and mix until well-incorporated and very smooth, about 30 seconds. then mix on medium speed for 30 more seconds. feel free to scrape down the sides to get all the mixture in.
5. then add the flour mixture. mix on low speed just until uniform in texture. mix on low until everything is combined.
6. using a cookie scoop (about 1 tablespoon in size), scoop out 1-1/2 tablespoons and form into a ball. place them on the baking sheet, spacing them at least 2 inches apart. then using your finger or thumb, make an indentation in the center and put in your soft caramel (or you can just lightly squash in the caramel). at this point, you can sprinkle a little bit of sea salt on top of the caramel if you like and cover it up with a little bit of dough to seal it. make sure the caramel isn't visible so that when it bakes it will be contained until you break into it.
7. bake for 10-12 minutes, until the cookies are slightly firm to the touch and the surface is no longer glossy, rotating the pan halfway through the baking time.
8. let the cookies cool on the pan for a few minutes before removing. then eat and enjoy! best enjoy warm. of course, you can store them in an airtight container at room temperature for 3 days. or if you don't want to use all the dough at once, the dough can be stored in an airtight container in the refrigerator for up to 5 days.

makes a dozen 3-inch cookies.

check out last year's day 7 recipe: peppermint and coffee nutella french macarons

12 days of christmas baking - day 6: earl grey tea macarons

well hello there! and welcome to day 6 of my not so crazy christmas baking. i say not so crazy because this year i'm taking it slow. of course now that christmas is almost here, i'm not sure if that's quite so true now. i've worked it out and let's just say i'll be posting a new recipe every day up until christmas eve. i think that's right. we'll see. regardless, there will be 12 recipes in all. :)

today's recipe calls for earl grey tea french macarons. i'm a giant fan of macarons so it's no surprise. tea in it itself is another story (i'm not quite a tea fan, just because i've yet to acquire the taste for it). but i don't mind it in some of my baked goods. this cookie is actually quite good because i feel like you only get hints of the tea. so it's not crazy infused or anything.

as usual, if you'd like to give this recipe a try, i say go for it. enjoy and happy baking! :)


for any tea lover or macaron fan, these earl grey tea flavored macarons are spot on. i love the hint of the earl grey tea and the crispy and chewiness combo.

earl grey tea macarons with earl grey tea buttercream filling

ingredients:

macaron batter:
1 cup powdered sugar
3/4 cup almond meal
1 packet earl grey tea leaves (or 1/2 teaspoon of loose leaves), plus more for sprinkling on top
2 large egg whites, at room temperature
5 tablespoons granulated sugar

earl grey tea buttercream:
1 packet of earl grey tea leaves (or 1/2 teaspoon of loose leaves)
1 stick of butter, room temperature
2 cups of powdered sugar
milk or cream, if needed

directions:

to make the macaron batter/shells:

1. line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
2. sift together the powdered sugar and almond meal so there are no lumps. add in the earl grey tea leaves and stir it to make sure it's fully incorporated with the sugar and almond meal mixture. set aside.
3. in the bowl of a standing electric mixer (or if you prefer, you can use a bowl and hand mixer), beat the egg whites until they begin to rise and hold their shape. while whipping, beat in the sugar until very stiff and firm, about 2 minutes.
4. carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. when the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
5. pipe the batter on the parchment-lined baking sheets in 1.35-inch circles evenly spaced one-inch apart.
6. rap the baking sheet a few times firmly on the counter top to flatten the macarons. then let it sit for at least 30-60 minutes depending on humidity before baking them in the oven. about 10-15 minutes before baking, preheat oven to 350 degrees F. bake for 15 minutes.
7. once macaron shells are out of the oven, let them sit for 30-60 seconds before removing the hot baking sheet underneath. let the macarons cool completely before removing them from the parchment paper.

for the earl grey tea buttercream filling:

1. in a medium bowl combine the butter and sugar and mix until incorporated.
2. then add in the packet of earl grey tea leaves and mix until combine and you've reached the right consistency for buttercream. if it's too thick, thin it out with a little bit with milk or cream. if too thin, add in a little more powdered sugar.

to assemble the macaron cookies:

1. before assembling these cookies, make sure to pair up all the cookie shells so they are as close as possible in size.
2. using a knife, spread a good amount of the buttercream on the inside of the macarons then sandwich them together. note: you can certainly put the buttercream in a piping bag and pipe the buttercream onto the cookie. it's a lot easier i think and less mess. but i can't be bother to do this so i almost always just spread it with a knife.
3. let them stand at least one day (keep them refrigerated) before serving (serve at room temperature), to meld the flavors.

store in airtight container for up to 5 days. makes 20-24 macarons. happy eating because these are really, really, good! :)


check out last year's day 6 recipe: chocolate cream cheese cupcakes