Gingerbread Blondies with White Chocolate

These little lovelies are one of my new favorite Christmas treats of all time. If you love gingerbread, you will love these. I cut them into small little squares because they are a little rich; and also, that way, you can try several different treats! (I am nothing if not strategic, ha!) 

Just look at all those spices - cinnamon, nutmeg, ginger, and cloves, oh my! There is so much good flavor in these little bars. Plus molasses. You don't even need a mixer for these - in fact, it's better if you just stir it all together by hand - and it's no big deal.

Since these are blondies, they have that signature chewiness. It's totally optional, but I do recommend topping the blondies with some melted white chocolate. It just adds another dimension to these beauties. 

You probably have all the ingredients to make these now - so whip up a last minute batch of these gingerbread blondies, and have yourself a Merry little Christmas!

Gingerbread Blondies with White Chocolate

1 cup unsalted butter, melted
1 1/2 cups brown sugar
1 egg

1/4 cup molasses

2 tsp. vanilla

1 3/4 cup flour

1 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ginger

1/4 tsp. cloves

1/2 cup white chocolate wafers, chips or 4 oz, white chocolate, chopped

In a large mixing bowl, whisk together the melted butter and brown sugar. Add in egg, molasses, and vanilla extract. Whisk until blended. 

Use a wooden spoon or rubber spatula to mix in the flour, baking powder, salt, and spices. Mix just until dry ingredients are combined.

Pour batter into a parchment lined 9x9 baking dish and bake at 350 for 38-42 minutes. Cool completely.

If desired, melt white chocolate in a glass bowl in the microwave for one minute. Stir until smooth then drizzle over the top of the blondies. Allow to set about 30 minutes.

Chocolate Peppermint Cake Roll

 

I have said this in previous years but I'll say it again - Christmas cookies are great, but sometimes you just need a cake. It's true. And this is quite the cake. A light chocolate sponge (don't I sound like the Great British Baking Show?) filled with creamy peppermint filling and topped with rich chocolate ganache. It's AH-MAZING.

Cake rolls are not difficult necessarily, but they have a lot of steps and take longer than a regular cake, because of the time needed to cool between the steps. If you're willing to invest the time, you will be rewarded with a beautiful and delicious dessert!

I don't have a lot of step by step pictures, but if you follow the recipe carefully, you will do great. Start by making the cake. After it is baked, remove it from the oven, lift it out of the pan, and then carefully (it's hot) roll it up with the parchment paper. 

Let it cool completely, and while it cools you can make the filling. Once the cake is cool, unroll it and spread the peppermint filling over the cake. 

Now roll it up again, but without the paper this time. It's ok if it's not perfect or if there are a few cracks - that's what the ganache is for! Refrigerate the cake for a while to allow for more cooling. While it cools, make the ganache. Move the cake to the serving platter,

then carefully pour the ganache over the top to completely cover it. You can garnish with more candies if you want to!

Return the cake to the fridge for another half hour or so, then it's ready to serve! It's so pretty with the peppermint swirl inside.

I hope you'll try this! It's a very impressive dessert.

Chocolate Peppermint Cake Roll

Cake:
1/3 cup cocoa powder 
4 eggs (separated into yolks and whites)
1/2 cup sugar
1/3 cup sugar (two different steps, not a typo!)
1/4 tsp, baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1/2 cup flour
1 tsp. vanilla 
1/3 cup water

Filling:
8 oz cream cheese, softened
1 cup powdered sugar 
20 starlight mint candies, finely crushed
1/2 tsp. peppermint extract
1/4 cup unsalted butter, softened

Ganache:
1/2 cup heavy cream
1 cup semi-sweet chocolate chips 

Grease a 15 x 10-inch jelly-roll pan, then line it with parchment paper. Grease and flour the paper to ensure the cake doesn’t stick during baking.

For the cake, in a large bowl, beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form.

In a separate medium bowl, beat the egg yolks and vanilla on medium speed for 3 minutes. Gradually add the 1/3 cup of sugar and continue beating for another 2 minutes.

In another bowl, combine flour, cocoa, baking powder, baking soda, and salt. Add this dry mixture to the egg yolk mixture alternately with water, beating on low speed just until the batter is smooth.

Gradually fold the chocolate mixture into the beaten egg whites until well blended.

Spread the batter evenly in the prepared pan and bake at 375 for 14 to 16 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for one minute.

Lift the parchment paper and the hot cake out of the pan and transfer it to a flat, heat-safe surface. Immediately roll the cake up starting from one of the short ends, keeping the parchment paper inside.

Allow the rolled-up cake to cool completely on a wire rack, then transfer it to the fridge for an additional 30-minute cool.

While the cake cools, make the filling. Mix cream cheese, butter, powdered sugar, and peppermint extract together with an electric mixer until fluffy and smooth. Reserve a few of the crushed candies for garnish, then stir in the remaining crushed candies. 

Once the cake has cooled completely, carefully unroll it. Spread the filling evenly over the surface of the cake. Then, roll up the cake again, this time without the parchment paper. Use a butter knife if needed to help release it.

Cover the cake roll with plastic wrap and refrigerate for at least 1 hour

Now, for the ganache: in a saucepan, heat the heavy cream until hot. Pour it over chopped chocolate and stir continuously until the chocolate melts and the mixture is smooth. Allow the ganache to cool for several minutes so it thickens slightly.

Gently spoon or pour the cooled chocolate ganache over the top of the peppermint roll. Sprinkle some crushed candies over the top. Refrigerate the finished cake roll for at least 20 minutes before serving.

Before serving, ensure the cake has chilled well so the ganache is set. Store any leftovers in the fridge, covered, for up to three days.

Eggnog Snickerdoodle Thumbprints

Each year, I try to make one new thumbprint cookie, and this year's is especially good: a snickerdoodle cookie base (you had me at snickerdoodle) with an eggnog ganache! Whoa, Nellie. These are so delicious, so impressive, and so beautiful on the plate. 

Even though thumbprints look fancy, they're not very difficult. You'll just have to watch to make sure the indentation "sticks" and possible give it a re-do before you pour in the eggnog filling.

You'll want plenty of room  in each cookie for that delicious eggnog ganache! 

There are so many varieties of Christmas cookies to choose from, and each family has their favorites, so I know it can be difficult to squeeze in a new recipe - but if you're game to expand your repertoire, these eggnog snickerdoodle thumbprints will not disappoint!

Happy baking!

Eggnog Snickerdoodle Thumbprints

Cookie base:

1/2 cup butter, softened

1/2 cup brown sugar

1/4 cup sugar

1 egg

1 tsp. vanilla

2 cups flour (245 grams)

1/4 tsp. salt

1/4 tsp. baking soda

1/2 tsp. cream of tartar

For rolling dough balls:

1/3 cup sugar mixed with 2 Tbsp. cinnamon

Eggnog filling:

4 ounces white chocolate, chopped

2 Tbsp. eggnog

1 Tbsp. rum or rum extract (optional)

1/4 tsp. freshly grated nutmeg

For the cookies, cream butter and sugar until light and fluffy. Add egg and vanilla and mix until creamy and combined, scraping the bowl as necessary. 

Add flour, salt, baking soda, and cream of tartar. Mix until a thick dough forms.

Scoop dough into 1-tablespoon sized balls (if you want to make yours all identical like on the Great British Baking Show, you'll want 15 grams. ha!) Roll balls in cinnamon sugar and place on a parchment or silpat-lined baking sheet. Press down the centers with a 1/2 tsp. measuring spoon or your thumb. 

Bake at 350 for 7 minutes. If the indentation has filled in, just give the cookie a gentle press while its warm. 

For the filling, combine the white chocolate, egg nog, and rum in a bowl. Microwave at 15 second intervals until chocolate is melted, stirring between each. The filling will be runny, but will firm up as it cools.

Fill each cookie with about 1/2 tsp. filling and top with freshly grated nutmeg. Let cool and set at room temperature, or refrigerate if you're in more of a hurry!