I've finally finished the bulk of my holiday baking, I think. On friday the boys and I headed out to deliver a few goodie baskets to some of our friends that didn't already get one though Chris's work.
These baskets were much cuter and had the addition of some cranberry bread (the pic & recipe are below.)
I tried toffee last night when a few friends came over. Yummy!
2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/4 cup cold butter
3/4 cup orange juice
2 tsp grated orange peel
1 cup chopped fresh or frozen cranberries
1/2 cup golden raisins
1/3 cup packed brown sugar
3 Tbsp all-purpose flour
2 Tbsp cold butter
1/2 cup confectioners sugar
2 tsp orange juice
In a large bowl combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and peel. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8 x 4 inch loaf pan.
Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350 for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, combine confectioners sugar and orange juice until smooth. Drizzle over bread.
I was asked for the recipe for the Merry Mocha Cookies so here you are. It came from Ladies Home Journal magazine - probably the December issue.
Merry Mocha Cookies
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-processed cocoa powder
1/4 tsp salt
2 tsp espresso powder
1/2 tsp cinnamon
white nonpareil sprinkles
In a mixing bowl, beat together butter and sugar until fluffy. Stir in egg and vanilla. Add flour, cocoa powder, salt, espresso and cinnamon; blend until just combined, scraping sides of bowl as necessary.
Transfer dough to a square of parchment, form into a log 2 inches in diameter and roll tightly in parchment. Refrigerate until solid, about 1 hr, rotating every 20 min to maintain shape. (I had to freeze mine to make it hard enough to slice.)
Bake until cookies are set and there is slight resistance when you lightly touch centers, 9 to 10 min. Allow to cool completely on the parchment. Store airtight up to 1 week.
I am very happy with how all of my goodies turned out this year, especially since I tried several new things. Although all my goodie gifts are done, I may have to make a little extra to last my family through Christmas!
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