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Orange Gingerbread Cake with Cranberry Cream Cheese Frosting

December 1, 2012 · by · 3 Comments
Orange Gingerbread Cake with Cranberry Cream Cheese from ItsYummi.com

HI LOVELIES :)

It's time for another installment of Sundays with Joy... Technically I suppose it's Saturday with Joy.  I'll be posting my Joy the Baker Cookbook recipes on Saturdays now because I've added another weekly activity into my blogging arsenal.  I know, I know... I'm constantly yapping about how busy my life is, so how can I possibly make room for yet ANOTHER activity?  Well, I haven't mentioned this to you yet, but I lost my job 2 weeks ago.  Boo hiss, right?  So the door of employment was closed and until I can find the newly opened window that I've been told to keep a look out for...you know, the one that will include a new adventure to embark on that will bring some bill-paying income into the house, I need to keep my mind and body engaged to avoid self pity and depression from setting in.  Enter #SundaySupper.

Each week, the group members are given a theme that we then use to create a recipe around.  Tomorrow will be my first post with the group and I can't wait to share the theme and my recipe with you!

But TODAY, I have something that's equally as wonderful to share.  It's magical and wonderful and it's likely to cause you to see unicorns in your sleep.  It's gingerbread with a yummilicious twist!

 

The recipe for the cake is the creation of Joy the Baker.  It's a flavor packed, spiced up gingerbread with a wonderful sweetness, thanks to the inclusion of orange zest.  Get this...It's in cake form.  No crisp yet adorable ginger people cookies for me, thank you.  These are tall, fluffy pieces of gingerbread....now that's what I'm talkin' about!  To make it even better, the cake is topped with the most delicious cream cheese frosting I've ever eaten!  Seriously, I couldn't keep my spoon out of the bowl.  Joy's recipe (which you can find in her cookbook, or on her blog), is wonderful in and of itself, but I had some extra cranberries left over from Thanksgiving, so I put my blender on puree and went to town.  The tangy cranberries helped to tone down the sweetness of the cream cheese and sugar, making this frosting the kind I'd like to drink through a straw on a daily basis.  Cranberries are high in antioxidants so that makes this frosting totally healthy.  You can tell your doctor I said so.  No, you can't give him my phone number.  Well, unless he's single and has an adorable smile and a relatively thick wallet.  Yes, I'm very happy in my relationship with Brian.  No, it's not cheating....it's...it's...  Shush now... go make this cake and enjoy it.  I look forward to seeing you here again tomorrow :)

Orange Gingerbread Cake with Cranberry Cream Cheese Frosting
 
 
WHAT'S NEEDED
  • #ingredient#

HOW TO MAKE IT
  1. #instruction#

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Recipe Type: Dessert
Cuisine: Cake
Author: Chef Becca Heflin
Prep time:
Cook time:
Total time:
Serves: 8-12
This light and fluffy gingerbread cake is accented with sweet orange zest then topped with a decadent cranberry cream cheese frosting. It will make the perfect dessert at your holiday table.
Ingredients
  • [b]FOR THE CAKE[/b][br]
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons vegetable or canola oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup unsulphered molasses (not blackstrap)
  • 1/4 cup honey
  • 2 teaspoons orange zest
  • 3/4 cup warm water
  • [br]
  • [b]FOR CRANBERRY CREAM CHEESE FROSTING[/b][br]
  • 1 block (8 ounces) cream cheese, softened
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 3-4 cups powdered sugar, sifted
  • 2-4 Tablespoons cranberry puree, depending on desired consistency of frosting.
Instructions
  1. Place a rack in the upper third of the oven and heat oven to 350 degrees F. Lightly grease and flour an 8×8- inch square baking pan. Set pan aside.
  2. In medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
  3. In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale. Add molasses, honey, and orange zest and stir to combine. Add the dry ingredients to the wet ingredients and stir together until entirely incorporated. Add the warm water and gently stir until the mixture is smooth and silky. Pour the batter into the prepared pan.
  4. If you find that the mixture fills the pan more than three quarters of the way full, transfer to a larger 9 or 10-inch round cake pan, or fill a mini loaf pan with excess batter.
  5. Bake cake for 30-40 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  6. While the cake bakes, make the cream cheese frosting.
  7. In the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese on medium speed. The cream cheese should be as soft and smooth as possible. Stop the mixer.
  8. Scrape down the sides of the bowl, add the butter, and beat the two together on medium speed until smooth and incorporated. Add two cups of powdered sugar and mix until incorporated. Add 2 Tablespoons cranberry puree and remaining cup of powdered sugar. Beat on medium high speed until frosting is smooth and silky. If thinner consistency frosting is desired, add more puree a Tablespoon at a time. If thicker frosting is desired, add more powdered sugar.
  9. Allow cake to cool in the pan for 20 minutes. Remove from pan and cool completely on a wire rack before frosting the cake.
Notes

If wrapped well, this cake can be stored in the refrigerator for up to 3 days. If left unfrosted, it also freezes well.

This recipe was linked up to the following linky party. Head on over and check out more goodness!

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The Dangers of Eggnog

December 24, 2011 · by · 1 Comment
Eggnog Riots

Because I want you to enjoy your holidays to their fullest, I feel that it's my responsibility to remind you of the dangers of drinking in excess.

PLEASE drink in moderation avoid another eggnog riot....

1826 'Eggnog Riot' at West Point military academy. When informed that their Christmas eggnog would be alcohol free, cadets in North Barrack No. 5 decided to make their own eggnog with alcohol, for a Christmas eve late night/early morning celebration. Of course it got noisy and they were caught. Shouting and general disorder developed, some swords were drawn, firewood crashed through windows, and at least one shot was fired. The artillery unit stationed at West Point had to be called in to quell the disturbance. In the aftermath 6 cadets resigned, 19 were court marshaled, and many, including a young Jefferson Davis, were confined to quarters for more than a month.

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Last Minute Holiday Recipe

December 23, 2011 · by · Leave a Comment
Photo Credit: Sprinkles.com

Please don't let your holidays pass by without including this very important recipe at your table!

FEATURED RECIPE:

HOLIDAY JOY

Photo Credit: Sprinkles.com

 

Print
Last Minute Holiday Recipe

WHAT YOU\'LL NEED

  • ½ cup Hugs
  • 4 teaspoons Kisses
  • 4 cups Love
  • 1 cup Special Holiday Cheer
  • 3 teaspoons Christmas Spirit
  • 2 cups Goodwill Toward Man
  • 1 Sprig of Mistletoe
  • 1 medium-size bag of Christmas Snowflakes (the regular kind won’t do!)

HOW TO MAKE IT

Mix hugs, kisses, smiles and love until consistent.

Blend in holiday cheer, peace on earth, Christmas spirits and good will toward men.

Use the mixture to fill a large, warm heart, where it can be stored for a lifetime

Serve as desired under mistletoe, sprinkled liberally with special Christmas Snowflakes.

It is especially good when accompanied by Christmas Songs and family get-togethers.

Serve to one and all.

ENJOY YOUR HOLIDAY RECIPE!

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FREE Holiday Gifts!

November 21, 2011 · by · Leave a Comment
vistaprint

I just ordered 100 holiday post cards FREE, so now I have absolutely NO excuse not to send out a holiday hello!

I've placed lots of orders from Vistaprint, so I can attest to their speedy delivery, quality products, and great customer service.  Their shipping charges are VERY reasonable, too.  A free offer like this is a great opportunity to see their products up close and personal for yourself.

If you order them, please let me know what you think!


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Bountiful Harvest Dressing {Thanksgiving}

November 20, 2011 · by · 2 Comments
Bountiful Harvest Stuffing from ItsYummi.com

Are you as hungry as I am?!  Thanksgiving week has finally arrived!

It's time for a turkey throw-down... yummilicious style!

In this corner, we have the most beautifully roasted bird I've ever laid my eyes on, courtesy of CookingLight

 

Isn't it GORGEOUS and drool-worthy?!

 

In THIS corner, we have a bird of a completely different color, but equally beautiful and drool-worthy, courtesy of the wonderful BrownEyedBaker:

 

Many of you are most excited for the main ingredient at your dinner table this Thursday; the turkey, ham, or other protein of your choice.

Not this girl.  Nope.  I've got much bigger plans than plating up a featherless bird.

 

Don't misunderstand, I am DEFINITELY a carnivore... a meatatarian....a lover of all things meat.

Of course I get excited for the beauty of a golden roasted, moist, tender turkey, but after learning the simple secret to making fresh cranberry sauce a couple of years ago, my life was forever changed.

I am absolutely smitten with these little red beauties.  I love hearing them pop open while they are cooking. I love watching their gorgeous red juice reduce and thicken into a beautiful pot of love.  Their tartness works in perfect contrast with the sugar I use when I make cranberry muffins, it adds depth of flavor to loaves of cranberry nut bread, and it adds a perfectly healthy touch when I add them to the top of a bowl of oatmeal.  But my absolute favorite way to eat cranberries is in my holiday stuffing dressing, which I have aptly named Bountiful Harvest, because of the quantity of wonderful ingredients that grace the dish.

Before I give you the recipe for what will soon be your new most favorite side dish at your Thanksgiving table (it WILL be...trust me), allow me to enrich your mind with some facts about cranberries:

 

  • Cranberries are one of only three major fruits native to North America (Concord grapes and blueberries are the others)
  • One half of the cranberries consumed in the United States are harvested in Wisconsin, followed closely by Massachusetts.
  • Cranberry juice is the official state beverage of Massachusetts.
  • Honeybees are often used to pollinate cranberry crops, and are in fact more valuable in the performance of this task than they are in the production of honey.
  • If you strung all the cranberries produced in North America, they would stretch from Boston to Los Angeles more than 565 times.
  • According to a great article I found on RawDiet.com, one cup of cranberries only contains 46 calories, has 85mg of potassium, 8 mg calcium, 4.6 grams of dietary fiber and there is nothing like its bitter and sweet taste. When included in the  Raw Diet it is a good source resveratrol (which is also found in its cousins: blueberry and bilberry) and other antioxidants such as proanthocyanidinds (work by acting as barriers between bacteria and the lining of the urinary tract), oligomeric and vitamins C and K, all of which have cancer fighting properties. As a result, many people include Cranberries in colorful salads, cold soups, and green smoothies for flavor and health.
  •  Cranberries also contain manganese, choline, phosphorus, niacin, beta-carotene and phytochemicals. Hippuric and quinic acids (both having strong antibiotic effect), and formed in the urine, due to the properties of cranberries help break up and prevent kidney stones and hippuric acid actually discourages harmful bacteria (such as E. coli) in the urinary tract. They play a role in preventing bacteria from sticking the cell walls in such places as the urinary tract and the stomach.
  •  The anthocyanin content of cranberries (red color) can provide us with health benefits involving their unique antioxidant and anti-inflammatory properties. Actually, it is the synergy among the nutrients found in the whole berry as consumed in a raw food diet that is responsible for the majority of any health benefits. This rather than supplements do a better job of protecting our major systems—such as cardiovascular and the liver.
  •  In the last few years scientists have identified an increasing number of cranberry properties that help explain the anti-cancer and anti-inflammatory capabilities of the fruit in regards to a raw diet and certain cancers—lung, colon, breast and prostate.Maybe now you have a better understanding of why my heart lies in the cranberry bogs.  Give this recipe a try and see if perhaps you too, will become a cranberry convert.
    Print
    Bountiful Harvest Dressing

    Bountiful Harvest Dressing

    WHAT YOU\'LL NEED

    • 1/2 (12 ounce) package fresh cranberries
    • 1 pound ground sausage
    • 6 cups dried bread or stuffing cubes
    • 1 medium onion, chopped
    • 1 clove garlic, minced
    • 1 teaspoon chopped fresh parsley
    • 1/2 teaspoon chopped fresh oregano
    • 1/2 teaspoon chopped fresh sage
    • 1 pinch fresh thyme
    • 1/3 teaspoon celery seed
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/3 teaspoon ground black pepper
    • 2 cups reduced sodium chicken broth
    • 1/2 cup diced celery
    • 1/2 cup diced Granny Smith apple, with skin on

    HOW TO MAKE IT

    Preheat oven to 350 degrees F (325 in a convection oven).

    Place cranberries in a medium saucepan with enough water to cover, and bring to a boil. Cook just until skins pop. Drain, and cool.

    Place sausage, onion, and celery in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and cool.

    In a medium baking dish, mix cranberries, apple, sausage, bread cubes, onion, and garlic. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper.

    Stir in chicken broth to desired consistency.

    Bake 25 minutes, until surface is crisp and lightly browned.

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Taste of Fall – Holiday Recipe Swap!

November 3, 2011 · by · 1 Comment
110311_1527_TasteofFall1.jpg

I've said it before, but I can't stop yapping about it…I LOVE the fall weather! I love the bright colors on the trees, the comfy wardrobe of sweaters in my closet, the crisp cool air outside, but especially the wonderful aromas that fill my kitchen as I prepare comfort foods to warm my body and my spirit. With only a week left of recovery time before I return to work and full time school, I've spent as much time as possible filling up my freezer with treats and meals to help get Brian and I through the cold winter months ahead. This peanut butter banana raisin bread is one of those items. It freezes beautifully AND it's filled with some wonderful fall spices like cinnamon and nutmeg. It's a great twist on traditional banana bread, and it's incredibly easy to switch out a couple of ingredients and tailor it to your taste buds or fit any dietary restrictions you might have.

For example, I don't always want overly sweet bread, so I substituted honey for some of the cane sugar and raisins for the chocolate chips that were used in the original recipe. Because it's the time of year when you can and should use cinnamon and nutmeg liberally, I added those spices to the recipe. As it turns out, my timing couldn't have been more perfect, because Jamie and Katie are hosting a Holiday Recipe Swap, and THIS week they're being sponsored by Spice Islands and the entries are supposed to include the use of fall spices!

The addition of additional cinnamon and a touch of nutmeg to this recipe make it extra comforting and the raisins give it a nice chewy texture. The use of honey helps it to stay moist and give it a great nutritional boost, making it perfect for an on-the-go breakfast.


PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD

Adapted from a recipe by Simply Recipes

Yield: 1 loaf (approx. 12 slices)

INGREDIENTS

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted UNSALTED butter (if using salted butter, omit salt from ingredient list)
  • 1/2 cup cane (white) sugar
  • 3 Tablespoons honey
  • 1/3 cup creamy peanut butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 1.5 cups of all-purpose flour
  • 1/2 cup raisins

DIRECTIONS

  1. No need for a mixer for this recipe! Preheat the oven to 350°F (325° F convection or 175°C).
  2. In a large mixing bowl, using a wooden spoon or whisk, mix melted butter and vanilla extract into the mashed bananas.
  3. Add peanut butter and stir until combined.
  4. Mix in the sugar and egg.
  5. Sprinkle the baking soda, cinnamon, nutmeg, and salt over the mixture and mix in.
  6. Add the flour last, mixing just until combined (all lumps of flour should be incorporated, but avoid over mixing, which produces a tough, rubbery bread.)
  7. Pour mixture into a buttered 4x8 inch loaf pan and sprinkle the chocolate chips over the top of the loaf.
  8. Bake for 45-50 minutes, or until a toothpick or wooden skewer inserted into the center of the loaf comes out clean.
  9. Place pan onto a cooling rack for 5 minutes, then remove from pan to cool completely.

  Happy baking and all the best to you!

Becca

If you're looking for new recipes to use over the holidays, or you have a great one you'd like to share, I encourage you to come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Spice Islands.

 

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Ultimate Cookies: A review – And Recipe!

November 1, 2011 · by · 7 Comments
110111_1547_UltimateCoo9.jpg

Photo Credit: Steve Adams

© Julia M. Usher's Ultimate Cookies (2011, Gibbs Smith)

I was recently given the opportunity to review a wonderful new book titled Ultimate Cookies. It was written by an amazing author and baker, Julia M. Usher, with photography by the amazing photographer, Steve Adams. If you love to decorate cookies that are almost too beautiful to eat, Julia should definitely be your go-to source for recipes, tips, and project ideas. You may already be familiar with Julia. She has a wonderful website, and her first book, Cookie Swap was a best seller. She is the winner of three Cordon d'Or cookbook awards, she's a James Beard Food journalism awards finalist, and she's the Secretary-Treasurer for the International Association of Culinary Professionals. Ultimate Cookies is a great follow to Cookie Swap, and it is chock full of gorgeous cookie goodness!

As I began reading the book, Julia drew me in like Pooh Bear to a honey pot with this line in her introduction: "If you've got the decorating bug but not any experience, just pick up this book and go for it." After reading that line, my inner baker screamed "Raise your hand, Becca…she's talking to YOU!"

To put it mildly and keep this site with a family friendly rating, I SUCK GUMBALLS when it comes to hand/eye coordination, which means that my dessert decorating is nothing short of disastrous. I can bake a pastry or cupcake that tastes heavenly and will melt in your mouth, but if you need it decorated, you'd have a more beautiful dessert if you asked a kindergartener to do it for you. Seriously. You don't believe me?! I really hope that one day you'll trust me a bit more. *sigh* OK, fine. Here are examples of what beautifully decorated cookies are SUPPOSED to look like:

Julia's decorated cookies (as published in Cookie Swap):

 

Photo Credit: Steve Adams

Another amazing cookie decorator is Marian.  I get giddy with excitement whenever I see that a new post of hers has arrived to my inbox. You really should check out her site AFTER you've finished reading this post and you've purchased copies of Ultimate Cookies for yourself and a couple of your friends. (You won't regret it, and besides, you know you want to...Please and thank you.)

Yes, that was a trust issue test... Take a baby step and just do it.

Anyway, here are some of the cookies that Marian decorated for Halloween this year:

    

If ever cookies could be simultaneously gorgeous, cute, and spooky, those are examples!

Julia's book has equally fun and spooky Halloween ideas, but I didn't post pics, because I don't want to give away all of the fun packed inside the book!  Aside of the great project ideas, I love how Julia explains very delicately and sweetly in Ultimate Recipes that with a steady hand and some practice and patience, it's possible for almost anyone to create cookies as beautiful as hers are. I guess the emphasis should be on PRACTICE, because this is what my very first attempt at decorating with royal icing looked like:

    

Yes, I know. Say it with me… They look PATHETIC.  I had so much fun baking them that I almost didn't care, though!  As I learned in Julia's tips, my royal icing was too thin, so I had some issues with the drippage on the letters. However, I used her easy to make sugar cookie recipe, which means that they tasted absolutely DELICIOUS! They have a wonderful crisp exterior and a tender, chewy interior, just the way I like them. I wanted a nice fall spice to my cookies, so I made the cinnamon cookie variation. They were PERFECT for Brian to take to his Halloween office party. By the way, I may or may not have eaten 5 servings of chilled cookie dough while I was baking these up. It had to be done, because what kind of cook would I be if I didn't taste the food I was going to serve, right? You'll have to buy the book to see the endless variations of the traditional cookie recipe (the orange-clove and cinnamon varieties were my favorites), but you'll find the traditional recipe at the end of this post.

Julia's book has tips that you aren't likely to find in other books. She gives you instructions on making your own custom cookie cutters (something I can't wait to try!), tips on how to save money by making your own parchment paper decorating cones, and she covers decorating techniques that are easy for beginners as well as delving into some more advanced design ideas like decorating with wafer paper, beadwork, and stenciling, too.

Something else I love about Ultimate Recipes is how well everything is laid out. The table of contents is thorough and the handy index in the back made it super easy to find the projects I wanted to work on. There are project ideas for virtually every holiday in this book, and you're going to find some wonderful gift-giving ideas, too. Julia gives easy step-by-step directions for making the dough, rolling and cutting out the cookies, and helpful information for preparing the royal icing. I think that her foolproof directions and troubleshooting tips would even make it possible for older children to follow along and try.

Of course, there are beautiful pictures throughout the book too, which made it amazingly easy for me to fall more in love with each turn of a page. With over 40 projects to try, this book is sure to have something that you'll want to try. The book is scheduled for release in November, and I highly recommend that you run off and pick yourself up a copy. With practice and patience, maybe our 2011 holiday projects will look something like these beauties!

Photo Credit: Steve Adams

JULIA USHER'S SIGNATURE SUGAR COOKIE DOUGH

© Julia M. Usher's Ultimate Cookies (2011, Gibbs Smith)

Makes about 1 pound 6 ounces dough or 3 to 3 1⁄2 dozen (2 1⁄2-inch) round cookies

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 1⁄2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 6 tablespoons (3⁄4 stick) unsalted butter, softened
  • 1⁄3 cup (1⁄3 stick) shortening
  • 3⁄4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon whole milk
  • 1⁄2 teaspoon pure vanilla extract (or to taste)

DIRECTIONS

  1. Combine the flour, baking powder, and salt in a small bowl. Set aside for use in Step 4.
  2. Using an electric mixer fitted with a paddle attachment, beat the butter and shortening on medium speed until creamy.
  3. Gradually add the sugar and beat until light and fluffy, about 1 minute. Do not overbeat, or your cookies will dome upon baking, making them more difficult to decorate later.
  4. Whisk together the egg, milk, and vanilla extract in another bowl.
  5. Slowly blend into the butter mixture on low to medium speed and mix until smooth. Scrape down the sides of the bowl, as needed, to ensure even mixing.
  6. Turn the mixer to low speed and gradually add the reserved dry ingredients, mixing until just incorporated.
  7. Flatten the dough into a disk, wrap tightly in plastic, and refrigerate about 3 hours, or until firm enough to roll without sticking.
  8. Position a rack in the center of the oven and preheat the oven to 375°F. Line 2 cookie sheets with parchment paper (or silicone baking mats) and set aside.
  9. On a lightly floured surface, roll the dough to a 1⁄8- to 3⁄16-inch thickness. (Note: It's best to roll these cookies no thicker than 3⁄16 inch in order to keep them their flattest for decorating.)
  10. Cut out assorted shapes with your favorite cookie cutters or the cutters or templates specified in the project you've chosen. Carefully transfer the cookies to the prepared cookie sheets with an offset spatula, leaving no less than 3⁄4 inch between each cutout.
  11. Baking time will vary considerably with cookie size and thickness. Bake until the cookies are lightly browned around their edges, about 8 to 10 minutes for 2 1⁄2-inch round cookies or as specified in your project. Let particularly long or delicately shaped cookies cool 1 to 2 minutes on the cookie sheets before transferring to wire racks. Otherwise, immediately transfer to racks and cool completely before frosting and/or assembling with Royal Icing or decorating.

NOTE: For easiest handling, the dough should be chilled about 3 hours before rolling and cutting. The dough can be frozen for 1 month or more with minimal loss of flavor if wrapped tightly in plastic and then foil. For best eating, store baked cookies in airtight containers at room temperature and enjoy within 1 to 1 1⁄2 weeks.


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