Sunday, December 20, 2009

Upcoming Christmas Baking

This week, I have plans to bake the following:

1) Mint Brownies (using peppermint patties in the middle)

2) Peanut Butter Blossoms (using red and green sugar sparkles to make them festive)

3) Sugar Cookies (using lots of cookie cutters)

4) Chewy Gingerbread Cookies

5) Mint Chocolate Chip Chunk Cookies

Stay Posted!

Baker's Edge Brownie Pan

Looking for a last minute gift idea for a brownie-lover or baker?  Get them the Baker's Edge Brownie Pan!
When you use this pan, every brownie has lots of edges! You can buy it from their website or places online, like Amazon. I have purchased this in the past for brownie lovers and they have loved it!

Cupcake Ornament

I received this as a gift! It is from Pier One, so run out and buy it! Very cute!

Applesauce Spice Cupcakes

This is another great recipe from Martha Stewart's Cupcakes book.  I highly recommend getting this book if you don't already have it. 
These cupcakes have a hint of each of the spices. The recipe makes 18 cupcakes. 

2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened apple sauce

Preheat oven to 350ºF. Line muffin tins with paper liners.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined.

Fill each cup 3/4 full with batter. Bake 20 minutes. 

Frost with Brown Sugar, Cream Cheese Frosting:

1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar

Using electric mixer, mix cream cheese with 1 stick butter and 1 cup light brown sugar on medium speed until smooth. Spread cream cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 2 days.