Christmas Recipes: February 2010

Saturday, February 27, 2010

[CHRISTMAS-RECIPE] The Best Chocolate Sheet Cake

The Best Chocolate Sheet Cake
Source: The Pioneer Woman Ree Drummond
Prep Time 20 Minutes
Cook Time 20 Minutes Servings 24 Difficulty Easy
Ingredients
* FOR THE CAKE:
* 2 cups Flour
* 2 cups Sugar
* ¼ teaspoons Salt
* 4 Tablespoons (heaping) Cocoa
* 2 sticks Butter
* 1 cup Boiling Water
* ½ cups Buttermilk
* 2 whole Beaten Eggs
* 1 teaspoon Baking Soda
* 1 teaspoon Vanilla
* _____
* FOR FROSTING:
* ½ cups Finely Chopped Pecans
* 1-¾ stick Butter
* 4 Tablespoons (heaping) Cocoa
* 6 Tablespoons Milk
* 1 teaspoon Vanilla
* 1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you've just made the best chocolate sheet cake. Ever.

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Saturday, February 20, 2010

[CHRISTMAS-RECIPE] Filled Lemon Cookies

Filled Lemon Cookies
Makes: 2 1/2 to 3 dozen sandwich cookies
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 tablespoon freshly grated lemon zest
½ teaspoon salt
2 cups flour
2 tablespoons granulated sugar
Lemon filling (see recipe)
For lemon filling:
4 ounces cream cheese, room temperature
1 tablespoon finely grated lemon zest
1 to 1 ½ cups powdered sugar
Preparation:
In large bowl using an electric mixer on high speed, beat butter, powdered sugar, lemon zest and salt until creamy. With mixer on low, add flour gradually. Dough will be fairly stiff.
Turn dough out onto a piece of plastic wrap. Pat into a disk about ½ inch thick. Wrap and chill 1 hour or overnight. Dough can be chilled up to 3 days.
When ready to bake, preheat oven to 350 degrees.
Unwrap dough and place on a lightly floured board or piece of parchment paper. Using a lightly floured rolling pin, roll out dough to about 1/8-inch thickness. If dough cracks, let it warm up a little longer.
Cut out cookies using a 1 ½- to 2-inch round cookie cutter. Place cookies about 1 inch apart on ungreased baking sheets. Sprinkle with the granulated sugar.
Bake in preheated oven 15 minutes or until edges of cookies just start to brown. Remove from oven and immediately transfer to a wire rack to cool completely. Prepare filling.
To assemble sandwiches, spread about 1 teaspoon filling over the unsugared side of one cookie with a rounded knife. Top with another cookie, sugared side up. Press the two cookies together firmly.
Lemon filling:
In small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup of the sugar and mix until smooth. Mix in remaining sugar as needed until filling is firm but spreadable.