A Joy of Baking

Tag: holidays

• 

  Cranberry Crumb Bars

  Posted at 9:03 pm by A Joy

  Jan 9th

  Don’t the holidays just fly by!? We spent the weekend taking down Christmas decorations and holiday decor and it had me wishing that we could rewind a few weeks back and do it all again! And then I found this recipe, and that’s exactly what happened.  It’s snowy outside and the fire is on and I took these out of the oven and the feeling of the holidays came right back 🙂

  A good friend gave me  The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home CookThe Smitten Kitchen Cookbook when I first moved and it immediately went on the shelf in the kitchen. From apps to dinner to dessert, the book has it all! It came to be especially handy when I was cleaning out the fridge and found an entire bag of fresh cranberries. I was racking my brain trying to figure out what to do with them and then voila, Deb Perelman had an answer in her book.  These cranberry crumb bars have the mulling spices in them, which make them incredibly comforting and delicious.  And as always, her recipes are so simple and straightforward!

  

  

  

  

  

  

  

  

  

  

  Cranberry Crumb Bars with Mulling Spices

  Crumb

  • 2 cups flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1/8 allspice
  • 2 sticks butter, chilled and cut into tablespoons
  • 1 egg

  Filling

  • 1/2 tsp orange zest
  • 1 1/2 tbs orange juice
  • 3 cups fresh cranberries
  • 1/3 cups sugar
  • 1 tbs cornstarch

  Mix dry crumb ingredients before adding chilled butter and egg. Then with a pastry blender or fork, work the butter and egg until the mixture resembles coarse sand. Divide mixture in half, and pat half of it in the bottom of a greased 9×13 pan.

  In a food processor (I used a mini KitchenAid KFC3511OB 3.5-Cup Food Chopper – Onyx Black3.5 cup food processor and it fit perfectly!) pulse filling ingredients until berries are coarsely chopped, not pureed. Spread filling over base and then add remaining crumbs in an even layer.

  Bake at 375F for 30-35 minutes. Enjoy!

  Tagged baking, christmas, cranberry, crumb, dessert, holidays, kitchen, kitchenaid, Recipe
• 

  Ricotta Cookies

  Posted at 4:44 pm by A Joy

  Dec 9th

  Ricotta cookies are so nostalgic for some reason. I say for some reason, because even through I remember these as a kid, I was so grossed out that there was CHEESE in these cookies. I just couldn’t get over it. Shockingly, I am now COMPLETELY over that  😛

  Even though I associate these cookies with Christmas time, I fight the urge each year to use red and green sprinkles because it just doesn’t seem the same without those bright rainbow colors on top 🙂

  The good and the bad of this recipe is that is has to be enjoyed immediately. If these are for a party, I make sure to ice them that day to minimize the color of the sprinkles from running. I say that’s the good and the bad, because although these have a tendency to get a little messier looking the next day, they usually don’t last that long 😉

  These are dangerously simple. So simple that I forgot to snap pics along the way! As I always, I suggest refrigerating the dough overnight before using. This makes sure the batter doesn’t spread too much when baking. I also recommend whole milk ricotta, it adds less moisture to the dough and it also provides a fuller flavor. And last but not least, as I mentioned before- ice before serving!

  These were such a hit at this year’s cookie exchange! Everyone was asking where I got the tray from since it makes it so nice to carry with the handles! I actually stumbled upon it at Homegoods (that store is DANGEROUS!) but you can get one JUST like it here!

  

  Ricotta Cookies

  • 1 stick butter, softened
  • 1 cup granulated sugar
  • 1 eggs
  • 1 cup whole milk ricotta cheese
  • 1 tbsp. vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda

  Icing

  • 1 tbsp. milk
  • 1 cups powdered sugar
  • 1 tbs. almond extract
  • Sprinkles

  Cream butter and sugar. Add egg, cheese and vanilla and mix until fully incorporated. Add dry ingredients and again, mix well. Chill the dough overnight.  Line 2 cookies sheets with parchment paper. Bake at a preheated 350F oven for 15 minutes. Once the cookies are completely cooled, combine milk, powdered sugar and almond extract in a small bowl. Set sprinkles aside. Dip each cookie face down into icing and place on cooling rack to let any excess drip off. Sprinkle with sprinkles and enjoy 🙂

  Tagged baking, christmas, cookies, dessert, holidays, Recipe, ricotta

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