Happy Holidays, folks! When you are reading a recipe blog, normally there is that long story-based paragraph about how the recipe was developed, the beloved equipment item that is 100% necessary for every recipe and almost always passed down from grandma — because, of course, they built sturdier power mixers back in the day — and how grandma will be dearly missed. Well, both of my grandmothers are well and alive and do not keep recipes. So, here are my favorite holiday recipes from my (very alive) mother, with some commentary from yours truly, as a gift from me to you, just in time for you to procrastinate your finals via baking.
All recipes call for an electric mixer. If you have one, great; if you do not, you will have beautifully toned arms by the end of the recipe.
BANANA BREAD
Start to finish: 90 minutes
Servings: 2 loaves
Ingredients:
- 2 cups sugar
- 1 cup butter, softened
- 3 cups sifted flour (I never sift)
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 5 eggs (I use 4)
- 2 teaspoons vanilla extract
- 1 cup nuts (I never add them)
- 1/2 cup buttermilk
- 4 cups (about 8) mashed bananas, ripe to overripe
Directions:
- Heat the oven to 350 F. Butter 2 loaf pans (I butter generously).
- In a stand mixer, cream the butter and sugar until light and fluffy.
- Meanwhile, in a separate bowl, whisk together the flour, baking soda and salt.
- With the mixer on low, add the eggs one at a time, beating after each. Add the vanilla, buttermilk and bananas.
- Add the flour mixture and mix until just combined. Divide the batter between the two prepared pans. Bake for approximately 1 hour.
- Remove from the oven and turn the loaves out onto the cooling rack immediately. Let cool before enjoying.
CHOCOLATE CRINKLE COOKIES
Start to finish: 60 minutes
Servings: 2 ½ dozen
Ingredients:
- 4 ounces bittersweet chocolate, chopped
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup confectioner’s sugar, plus more for rolling
Directions:
- Line 2 thin baking sheets with parchment paper.
- Melt the chocolate according to package directions; let cool.
- In a medium bowl, whisk together the flour, cocoa, baking powder and salt.
- Using an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes.
- Add in the eggs and vanilla, then the cooled chocolate.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
- Place the confectioner’s sugar in a small bowl. Drop a generous tablespoon of dough into the confectioner’s sugar and roll to coat, forming a ball. Repeat with remaining dough.
- Place the dough balls on a baking sheet and refrigerate until chilled, about 30 minutes and up to 4 days.
- Heat the oven to 350 F.
- Lightly toss the chilled cookie dough balls in confectioner’s sugar and arrange on the prepared baking sheets, spacing them 2 inches apart.
- Bake, rotating the position of the pans halfway through. The cookies are ready when they are puffed, cracked and just set around the edges, about 9-11 minutes.
- Let cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely before enjoying.
- Note: These can be made ahead of time and then frozen for up to three months!
PUMPKIN BREAD
Start to finish: 90 minutes
Servings: 2 loaves
Ingredients:
- 2 cups sugar
- 1 cup canola oil
- 4 eggs
- 16 ounces canned pumpkin purée (not pie filling)
- 3/4 cup water
- 3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon table salt
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
Directions:
- Preheat the oven to 350 F. Grease 2 loaf pans with butter or non-stick spray.
- Using a stand mixer or hand mixer, beat the sugar and oil together. Add eggs one at a time, mixing after each. Add pumpkin purée and water and mix until blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg and allspice.
- Add to the mixer and mix until just incorporated.
- Pour batter into prepared pans.
- Bake for about an hour if using standard loaf pans. Start checking if it is cooked through after 45 minutes. The loaves are done when the center springs back when touched.
- Note: When using the small pans, the loaves should be done in under 45 minutes. I started checking after 30 minutes, and the loaves were done after roughly 35 minutes.
- Oh? What is this? Mossy Santa has come early to deliver a recipe from Backdoor beloved, Emma Ford!
EMMA FORD’S OREO TRUFFLES
Start to finish: 30 minutes
Servings: 3 dozen
Ingredients:
- 1 package Oreos
- 1 stick cream cheese, room temperature
- 1 package white chocolate chips or white candy melts (melted)
- Chocolate sprinkles or cocoa powder to decorate
Directions:
- In a large Ziploc bag, carefully seal in Oreos, taking care to let the excess air out of the bag. Crush with heavy kitchen implement until as close to a fine powder as possible.
- In a double boiler, or microwave, melt your white chocolate chips or candy melts.
- Mix the Oreos and cream cheese together to create a paste.
- Roll the mixture into balls, between one and two tablespoons per ball. You can lightly oil hands with a neutral oil to prevent the mixture from sticking to your hands.
- Using a fork to allow the excess chocolate to drip off, dip the balls into the melted chocolate, making sure to coat completely.
Toppings:
- Sprinkles: Sprinkle on Oreo balls before melted chocolate is fully set so the sprinkles stick.
- Cocoa Powder: Sprinkle after the chocolate is fully set.
- Refrigerate for 1-2 hours and keep refrigerated until serving.
- Whether you are trying to add some sweetness to finals or are looking to impress your family during the holidays, these recipes are sure to be a hit!
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