Christmas Decadence

Through the years, the first and second Yankee Chefs have created some tasty and world-class desserts. And world-class, I mean so sinfully flavorful, you would have thought dozens of ingredients were used and hours of preparation. This has never been, nor ever shall be, the case with the third Yankee Chef, me! I have proudly created some dishes that would simply rival any dessert or pastry found in upscale restaurants and bakeries and I am equally proud to say that the preparation, ingredients and cost of many dip far below what you would expect.

Such is the case with the following two recipes. Both of these indulgences are absolutely explosive in flavor and ring in the Holiday season perfectly.

If you want these to adorn your Christmas tables this year, simply place them in the oven about 40 minutes before you think your guests and family will be ready to dig in.

　





 Self-Glazing Chestnut Cake

This cake is the epitome of what should be served at Christmas. Sweet and the most moist cake you will have this year, with the taste of roasted chestnuts evident in every bite. You know the second you take it from the oven and notice the dark brown caramelization on all sides of the pan that you have something that everyone will remember.

What is nice about this cake is that you can substitute any peanut in place of the chestnuts and replace the apple jelly with a jelly of your choice as well.

For those of you who are on a gluten-free diet, replace the flour with corn, buckwheat or quinoa flours because the jelly will keep the cake moist, regardless of what type of flour you use.

It truly doesn't matter how you play with this recipe, as long as you eat it!(Sound like a parent don't I?)

1 3/4 cups apple jelly
2 teaspoons vanilla
2 teaspoons lemon juice
1/2 teaspoon ground cloves
Nonstick cooking spray
3/4 cup brown sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1 1/4 cups flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon nutmeg
3/4 cup milk
3/4 cup chopped, cooked(roasted) chestnuts *
2 tablespoons melted butter or margarine

　

Add apple jelly, vanilla, lemon juice and cloves to a small microwavable bowl, cover loosely and heat for 45 seconds. Remove to stir. If the jelly hasn't melted completely, continue heating another 15 seconds; set aside.

Preheat oven to 350-degrees F. Spray an 8 x8-inch pan with nonstick cooking spray; set aside. In a small bowl, mix together brown sugar, cornstarch and cinnamon until well combined; set aside. In another bowl, blend flour, granulated sugar, baking powder and nutmeg. Add the milk, chestnuts and melted butter, stirring just enough to combine. Pour into prepared pan. Sprinkle brown sugar mixture over the top. Pour melted apple jelly evenly over the top but do not stir in. Bake 30 minutes, or until the top springs back when touched. The jelly will have pooled in the center of the cake, so test the cake along the side.

Remove from oven, let cool for a few minutes and scoop out cake to serve as is or with ice cream or whipped topping if desired.


* These are easily found in any supermarket during the Holidays.
　

　

Saucy Pumpkin-Cranberry Holiday Cake

This cake should be served right along side of the above so that everyone can choose. But there is one downfall if you are going to do that. One bite of either and people are going to choose BOTH! Unlike the above recipe, the 'sauce' in this recipe gravitates to the edge of the cake, seeping down to the bottom as it bakes, so even though you may not notice it, the bottom is flooded with creamy, sweet goodness. So go ahead and scoop your portion out as opposed to cutting into it, like other cakes. You will also notice, upon eating, that I should have used the word 'moist' when titling this recipe.

1 3/4 cups cranberry juice
2 teaspoons lemon juiceNonstick cooking spray
3/4 cup brown sugar
2 teaspoons cornstarch
1 teaspoon each cinnamon and nutmeg
1 1/4 cups flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon dried ginger
3/4 cup milk
3/4 cup canned pumpkin
2 tablespoons melted butter or margarine

　

Add cranberry juice and lemon juice to a small bowl and whisk well; set aside. Preheat oven to 350-degrees F. Spray an 8 x8-inch pan with nonstick cooking spray; set aside. In a small bowl, mix together brown sugar, cornstarch, cinnamon and nutmeg until well combined; set aside. In another bowl, blend flour, granulated sugar, baking powder and ginger. Add the milk, pumpkin and melted butter, stirring just enough to combine. Pour into prepared pan. Sprinkle brown sugar mixture over the top. Pour cranberry juice mixture over the top but do not stir in. Bake 30 minutes, or until the top springs back when touched.

Remove from oven, let cool for a few minutes and scoop out cake to serve as is or with ice cream or whipped topping if desired.
　
Try other juices here folks, as well as other spices and flavorings in the cake as well. Coconut in the cake and pineapple juice as the sauce is a great idea, as is chopped or candied cherries in the cake and cherry juice on top. Try orange marmalade in the cake and orange juice on top. See what I mean?

Sweeeeeeet Cookies

With the same basic ingredients, you can create literally dozens of cookies. This Master cookie dough recipe is reminiscent of a sugar cookie, thereby enabling even the home cook to add, subtract and vary the preparation method to result in your own creation.

I have given you a couple of ideas below and, as usual, play with this recipe a little, with the recipe for Santa's Favorites being the Master recipe. Just remember that the more you alter the liquid, the more you will NEED to alter the dry. The dough, when finished, should hold together in a ball when you have finished stirring, or beating, it. It will resemble the preparation method of pizza dough, when it leaves the sides of the bowl and clings together.


　

　
　

　

Chocolate Crispy Quickies

Want crispy cookies with enough gooeyness to liken them to a fat, moist, freshly baked chocolate chip cookie? Here is the answer! Cooked in as little as 5 minutes with textures to please both palates. These cookies are also great thinned out with 1/2 cup corn syrup so that they flatten out even more, creating a crispy crust on top and bottom, and still maintaining that melted chocolate center.

6 tablespoons butter or margarine
Nonstick cooking spray
1/3 cup corn syrup
2 tablespoons sugar
2 teaspoons lemon juice
1 cup flour
2 teaspoons cinnamon
2/3 cup chocolate chips

Preheat oven to 350-degrees F. Coat a baking or cookie pan with nonstick cooking spray. In a bowl, beat together the butter, corn syrup, sugar and lemon juice until smooth with an electric mixer on high. Reduce speed to low and beat in the flour and cinnamon until well combined. Fold in the chocolate chips. Drop by the rounded teaspoons onto prepared cookie sheet, leaving 3 inches between each mound. Bake 5-6 minutes, or until you notice the cookies starting to brown on the bottom edges. Immediately remove to cool for 2 minutes before transferring to a plate or rack to cool further.

　

Makes 28-30 crispy, gooey cookies.

　

　

'Tis The Season Mint Swirls

You certainly can make the red portion of this dough more vibrant by adding more red food coloring, but my daughter wanted a pink, so.....It IS the Holiday season after all.



1/2 cup(1 stick) butter or margarine, softened
1 1/4 cup sugar, divided
1 egg
3 tablespoons milk
1 1/2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
Red, green and blue food coloring(or any combination)
2 teaspoons vanilla extract
4 teaspoons peppermint extract, divided
Nonstick cooking spray
Film wrap

　

In a large bowl, and using an electric mixer on high, beat together butter, 1 cup sugar, egg and milk until creamy and smooth. In another bowl, mix together flour, cream or tartar and baking soda. Slowly add the dry to the wet and continue beating, on low, until well combined. Separate the dough into three separate bowls. With a wooden spoon, or continue using beater on low(cleaning between each bowl) add 2 drops red food coloring and vanilla extract, stirring well. Yes, I said 2, the taste is reflected beautifully once cooked. and stir well. In another bowl, beat in 6 drops blue food coloring and 2 teaspoons peppermint extract and stir well. In third bowl, beat in 4 drops green food coloring and 2 teaspoons peppermint extract, stir well.

On a large sheet of film wrap, or waxed paper, add whichever bowl of dough desired. Place another sheet of film wrap over the top and roll out to a half-inch thickness, in a rectangular shape. Do the same with the other two bowls of dough, trying to make them the same size. Now peel off the top sheet of wrap from each rectangle. Lay one rectangle on top of the other and trim to even out the sides. Carefully roll up this layered dough like you would a jelly roll, by the long end. You don't need to do it tightly and if it cracks, that isn't a biggie either. Once rolled, fold the plastic over the ends and refrigerate at least an hour.

Preheat oven to 350-degrees F. Spray a large cookie sheet or two with nonstick cooking spray. Remove the dough log from refrigerator and cut into 3/4-inch thick slices. Place on prepared baking sheets, leaving 1-inch between each cookie. Sprinkle with 1/4 cup sugar, evenly, and bake 12-14 minutes, or until you see the edges of the bottom of the cookies starting to brown. Immediately remove from oven to cool for 2 minutes before transferring to a rack or platter to cool completely.

Makes 10-12 cookies

　

Santa's Favorites

Crunchy candy canes in a soft cookie, spiced with orange and graham. What a treat! You choose which coating you want. Sugar for that Holiday rush or graham crackers for a less sweet, yet just as crunchy bite. Either way, these candy canes are a hit with children and adults alike.

1/2 cup(1 stick) butter or margarine, softened
1 1/2 cup sugar, separated
2 teaspoons orange extract
1 egg
1 1/2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
Nonstick cookie spray
4 candy canes, crushed
1/2 cup crushed graham crackers

　

In a large mixing bowl, with an electric mixer on high, beat butter and 1 cup sugar together until smooth and creamy. Reduce speed to low and beat in orange extract and egg until well combined. In another bowl, mix flour, cream of tartar and baking soda. Slowly beat the flour mixture to the wet, on low, until well incorporated. Stir in crushed candy canes. Place in refrigerator for 30 minutes.

Preheat oven to 350-degrees F. Spray a cookie sheet with nonstick cookie spray. By the rounded tablespoon, scoop out dough and roll in the palm of your hands. Roll in crushed graham crackers or remainder of sugar and place on prepared pan. Continue with remaining cookie dough, leaving 3 inches between cookies. Bake 10-12 minutes, or until they are crisp on bottom. Remove to cool slightly before transferring to rack or platter.

Makes 12-14 cookies

　

Cocoa Caramel Hideaways

A cross between a sugared cocoa crinkle and a caramel lava cookie, but with the benefits of each. These filled delights are easy to make and can be 'stuffed' with a variety of items, such as broken peanut butter cups, pulled taffy or even jelly of your choice. Get the kids involved in making these, just don't let 'em eat the cookie dough, it has raw egg.

1/2 cup(1 stick) butter or margarine, softened
1 1/2 cup sugar, separated
2 teaspoons vanilla extract, or 1 tablespoon imitation vanilla
1 egg
1 1/2 cups flour
1/2 cup Dutch cocoa
1 teaspoon cream of tartar
1/2 teaspoon baking soda
3 caramel candies, cut into thirds
Nonstick cookie spray

　

In a large mixing bowl, with an electric mixer on high, beat butter and 1 cup sugar together until smooth and creamy. Reduce speed to low and beat in vanilla and egg until well combined. In another bowl, mix flour, cocoa, cream of tartar and baking soda. Slowly beat the flour mixture to the wet, on low, until well incorporated. Refrigerate 30 minutes.

Preheat oven to 350-degrees F. Spray a cookie sheet with nonstick cookie spray. Remove a rounded tablespoon of dough and roll into a ball with your palms. Make a large indent in the middle, place a cut caramel in the center and reseal, rolling once again. Dip in either graham crumbs or remaining sugar, continuing to roll so crumbs adhere well. Place on prepared cookie sheet and repeat with remaining dough, leaving 3-inches between balls. Bake 10-12 minutes, or until the bottom is crisp. Remove to cool slightly before transferring to a rack or platter.

　

　

Gooey Chocolate Drippers

Blossom cookies...Look out! The melted chocolate dripping off the sides of these tangy, soft cookies can only be topped by washing them down with a rich, frothy, hot cocoa. I think what separates these cookies from others is the touch of fruit mixed throughout the dough. It is such a great way of offsetting pure sugar, don't you think?

　

1/2 cup(1 stick) butter or margarine, softened
1 cup sugar
1/2 cup apricot fruit spread*
1 egg
1 cup flour
3/4 cup crushed graham crackers
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 chocolate bar, broken along lines to form rectangles
Nonstick cooking spray

　

In a large mixing bowl, with an electric mixer on high, beat butter and sugar together until smooth and creamy. Reduce speed to low and beat in fruit spread and egg until well combined. In another bowl, mix flour, crushed grahams, cream of tartar and baking soda. Slowly beat the flour mixture to the wet, on low, until well incorporated. Refrigerate 30 minutes.

Preheat oven to 350-degrees F. Spray a cookie sheet with nonstick cookie spray. Remove a rounded tablespoon of dough and drop it on prepared baking pan and repeat with remaining dough, leaving 3-inches between balls. Bake 10-12 minutes, or until the bottom is crisp. Remove from oven and immediately stick a small rectangle of chocolate in the center of each cookie. Let cool for another minute before transferring to a rack or platter.

Makes about 12 cookies.

*Mint Apple Jelly would go well here, or your favorite fruit spread.

Candy Time

Every time I use a single word in front of 'TIME', I automatically think of that song Hammer Time, and the song stays with me forever. I don't suppose that happens to any of you does it?
So as I was writing this post, guess where the other half of my brain was? Yup! Tossing each shoulder up and scooting along the floor sideways in my parachute pants.


Here we have a caramel recipe and a toffee offering. The difference? Although both are very similar in appearance and taste, caramel is made with milk and is cooked in less time. Caramel, also, hardens at a lower temperature(about 250-degrees F) than does toffee because of the addition of milk. Toffee, on the other hand, hardens at about 300-degrees F because of the shorter crystals on a molecular level.
　

Soft, Yet Crunchy, Caramels

My son comes running every single time he knows I am doing a shoot now.

 

I adore the down-home feel(and taste)of molasses-flavored caramels, and I think you will too. Add to that some maple syrup and you have yourself an indulgence that should not only be enjoyed during the Holidays, but year round. Just pay attention when the caramel reaches the correct color and consistency before removing from heat. It only takes a minute for it to overcook, burn and just plain be nasty tasting. But even so, at least it won't stick to your teeth if it is just a tad too hard.
Nonstick cooking spray
1/4 cup butter or margarine
3/4 cup sugar
1 tablespoon molasses
1/2 cup maple syrup or dark corn syrup
1/2 cup sweetened condensed milk

　

Place a sheet of wax paper in the bottom and up the sides about an inch of a bread loaf pan. Spray with nonstick cooking spray liberally. Combine all food ingredients in a medium saucepan, mix to combine. Place over medium heat and once bubbling, cook 6 minutes, stirring frequently. Although it will be dark to begin with, you will notice the caramel getting darker. Once it looks as though it is pulling away from the sides of the pot when stirring and it is dark amber in color, immediately remove from heat and pour into prepared pan. Let cool, at room temperature, enough to handle. Invert the pan onto work surface, tapping the bottom if necessary to loosen. Immediately cut into thin, 1-inch strips and slowly roll tootsie-roll fashion. If you do this slowly and use the warmth of your fingers, this is easily accomplished without breaking. Wrap in small bits of waxed paper if desired.

Alternately, you can let this completely harden before removing from pan. Break apart using a rolling pin into various sizes.

　

　
　

Cocoa Crispy Buttercrunch Toffee

Here is a delightfully crunchy toffee recipe for those who are not able to withstand the effects of peanuts. Just as crunchy as a nut, but without the fat and worries. If desired, by all means replace the Panko bread crumbs with chopped nuts of your choice.

1 cup Panko bread crumbs
1/2 cup brown sugar
1 tablespoon cocoa powder
1 teaspoon cinnamon
Nonstick cooking spray
1/4 cup butter or margarine
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
　

In a bowl, combine bread crumbs, brown sugar, cocoa and cinnamon until mixture is evenly colored; set aside. Layer wax paper on the bottom of a bread loaf pan, and up the sides about an inch. Spray with nonstick cooking spray. Evenly layer half the crunch topping on the bottom. In a medium saucepan, add butter, sugar, corn syrup and water and bring to a boil over medium heat. Stirring occasionally, cook 7-8 minutes, or until it turns to a medium brown color, now stirring frequently. The color change will be almost instant, so keep a close eye on it. Pour into prepared pan, top with remainder of crunch topping and let cool completely. Invert onto a work surface of plate and break into desired sizes.