The holidays are a time to go all out with delightfully decadent goodies of all sorts—homemade pies, cakes, cookies, cakes, and breads. This sweet assortment will help you celebrate in style with flavors crafted just for the season. Get started with a step-by-step guide to creating the classic Bûche de Noël.
Cream Cheese Filling and Frosting
Dulce de Leche-Hazelnut-Pumpkin Pie
Fluffy White Chocolate Frosting
Croquembouche with Maple Cream
RECIPE TECHNIQUE
Crafted to resemble the long, hard log that was traditionally burned in the hearth during European Christmas celebrations, this dessert is made from sponge cake rolled up around a creamy filling.
PREP: 30 minutes
BAKE: 12 minutes at 375°F
CHILL: 30 minutes
MAKES: 10 servings
1. Preheat oven to 375°F. For cake, grease a 15×10×1-inch baking pan. Line pan with waxed paper. Generously grease waxed paper.
2. Stir flour, cornstarch, cocoa powder, baking soda, and salt through a fine-mesh sieve into a medium bowl. In a large mixing bowl beat eggs, egg yolks, and vanilla with an electric mixer on high speed for 4 to 5 minutes or until thick and lemon color. Gradually beat in granulated sugar, beating on high speed about 2 minutes more or until sugar is almost dissolved. Sprinkle flour mixture, one-third at a time, over egg mixture; using a large rubber spatula, gently fold in flour mixture just until combined. Spread batter evenly in the prepared baking pan. Bake about 12 minutes or until cake springs back when lightly touched.
3. Cool cake in pan on a wire rack for 3 minutes. Loosen the edges of cake with a small knife or thin spatula. Turn cake out onto a clean towel generously sprinkled with powdered sugar. Carefully remove the waxed paper; discard.
4. While cake is still warm, starting from a short side, roll up the cake and towel into a spiral. Cool on a wire rack. Unroll cake; remove towel. With a thin metal spatula, spread the white Cream Cheese Frosting and Filling on the cake to within 1 inch of the edges.
5. Carefully roll up cake (without towel) starting from a short side. Place, seam side down, on serving platter; chill for 30 minutes. With a serrated knife, diagonally cut off a 3-inch slice from one end of the cake. Place the diagonally cut edge of piece against the side of long roll on the serving plate to form a “branch” on the “log.”
6. Frost entire cake with the chocolate Cream Cheese Frosting and Filling, carefully “cementing” the limb to the trunk with frosting. If necessary, chill until frosting firms. With the tines of a table fork, create a pattern of “rings” on the cut ends of the roll and “bark” on the rest of the log. Chill until ready to serve.If desired, garnish with Sugared Cranberries and rosemary sprigs.
Cream Cheese Filling and Frosting: In a large mixing bowl beat one 8-ounce package cream cheese, softened; ½ cup butter, softened; and 2 teaspoons vanilla with an electric mixer on medium speed until fluffy. Gradually beat in 4½ cups powdered sugar. Transfer half of the frosting to another bowl. Beat ⅓ cup unsweetened cocoa powder into one portion.
PER SERVING: 540 cal., 22 g fat (11 g sat. fat), 218 mg chol., 260 mg sodium, 81 g carb., 0 g fiber, 7 g pro.
While the cake is still hot, roll it up in powdered sugar-dusted towel to shape it. Allow the cake to cool while rolled in the towel.
Unroll the cake. Use a thin metal spatula—an off-set spatula works best—to spread filling evenly over the cake.
Use the powdered sugar-dusted towel to lift and help roll the cake around the filling.
Place cake on a serving platter. If desired, cut a piece from the cake log at an angle.
Position the cut piece along the side of the cake to resemble a cut branch.
Use the thin metal spatula to spread the chocolate-flavor portion of the cream cheese mixture over the cake. If desired, add texture to the ends of the cake with the tines of a fork.
MAKE IT MINE
Tweak scrumptiously rich challah to fit any taste or to accompany any meal or dish. Make it sweet, make it savory, make it your own.
PREP: 50 hours
RISE: 1 hour 30 minutes
REST: 10 minutes
BAKE: 25 minutes at 350°F
MAKES: 3 loaves (48 slices) or 16 mini loaves
1. In a very large bowl stir together the 1¾ cups warm water, the Sweetener, and yeast. Let stand about 10 minutes or until foamy. Using a wooden spoon, stir in the 4 eggs, the Fat, and salt. Add Stir-Ins. Gradually stir in as much of the flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 to 7 minutes total). Shape dough into a ball. Place in a lightly greased very large bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (1 to 1½ hours).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide according to Shape chosen. Cover and let rest for 10 minutes. Meanwhile, lightly grease a large baking sheet.
4. Shape as desired (see below). Arrange on the prepared baking sheet. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
5. Preheat oven to 350°F. In a small bowl combine the 1 egg and the 1 tablespoon water; brush over shaped dough. Bake for 25 to 30 minutes (about 20 minutes for mini loaves) or until loaves sound hollow when lightly tapped. Immediately remove loaves from baking sheet. Cool on wire racks.
Cut the dough into three pieces. Divide each piece into thirds, for nine pieces of dough total. Roll each piece into a 24-inch-long rope.
Place 3 pieces of dough on a baking sheet. For easy handling, start from the middle and alternately overlap pieces to create braid.
Turn the baking sheet around and braid the opposite ends together. Tuck ends under the braid.
Create two braids for each loaf. Brush one loaf with water. Top with another loaf. Repeat with remaining loaves to make 3 stacked loaves.
Create two braids for each loaf. Brush one side of each loaf with water. Place loaves side by side with moistened sides touching.
After dividing and braiding dough, twist each loaf into a spiral on the baking sheet.
PREP: 20 minutes
CHILL: 2 hours
BAKE: 8 minutes per batch at 350°F
MAKES: 48 cookies
1. In a food processor process toasted almonds with on/off pulses until finely ground. In a medium bowl combine the ground almonds, the flour, and salt. Set aside.
2. In a large mixing bowl beat butter and sugar with an electric mixer on medium to high speed until light and fluffy. Add egg, vanilla, lemon peel, and, if desired, almond extract. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.
3. Preheat oven to 350°F. On a lightly floured surface, roll half of the dough at a time to ¼-inch thickness. Using a pizza cutter or a sharp knife, cut dough into 3-inch squares. Place squares 1 inch apart on an ungreased cookie sheet.
4. Bake for 8 to 12 minutes or until edges are light brown and centers are set. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
5. Tint Creamy White Frosting with paste food coloring. Decorate cookies with frosting and sprinkles as desired.
PER COOKIE: 106 cal., 9 g fat (4 g sat. fat), 14 mg chol., 48 mg sodium, 18 g carb., 0 fiber, 1 g pro.
1. Use a pizza cutter or pastry wheel to cut rolled-out dough into squares.
2. Divide frosting and tint as desired. Frost cookies. Decorate with sprinkles.
3. Place extra frosting in pastry bags fitted with flat ribbon or small round tips. Pipe frosting into bows and ribbons.
PREP: 35 minutes
CHILL: 2 hours
BAKE: 7 minutes per batch at 375°F
MAKES: 36 cookies
1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover; chill dough about 2 hours or until easy to handle.
2. Preheat oven to 375°F. On a lightly floured surface, roll half the dough at a time to ¼-inch thickness. Cut dough with 2½-inch cookie cutters. Place cutouts 1 inch apart on an ungreased cookie sheet.
3. Bake for 7 to 10 minutes or until edges are very light brown. Transfer cookies to a wire rack; cool completely.
4. Add enough water to Royal Icing, 1 teaspoon at a time, just until icing is thin enough to flow over cookies. Tint frosting as desired. Pipe thinned Royal Icing along edges of cookie. Pipe more icing onto center of cookie; using a small thin metal spatula or a knife, spread frosting to outlines. Let dry. If desired, pipe desired colors of additional icing onto dry icing; let dry.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.
PER COOKIE: 124 cal., 4 g fat (2 g sat. fat), 14 mg chol., 63 mg sodium, 22 g carb., 0 g fiber, 1 g pro.
Chocolate-Peppermint Cookies: Prepare as directed, except place 2 ounces chopped unsweetened chocolate in a microwave-safe bowl. Microwave on 100 percent power (high) for 30 to 60 seconds or until chocolate melts, stirring once. Cool for 5 minutes. In Step 1, beat chocolate into the butter before adding sugar. Add ½ teaspoon peppermint extract with vanilla. Continue as directed, except bake until edges are firm.
PER COOKIE: 132 cal, 4 g fat (3 g sat. fat), 14 mg chol., 63 mg sodium, 23 g carb., 0 g fiber, 1 g pro.
1. To fill a pastry bag with icing, place bag in a large glass. Fold top of bag over the rim of the glass. Fill with icing that has been thinned with water.
2. Snip a very small hole in the end of the bag. Pipe an icing outline on cookie.
3. Pipe additional icing into the center of the cookie
4. Use a thin metal spatula to spread icing to the edges until it meets the icing outline.
5. Allow icing to dry. Pipe additional icing onto cookies. If desired, sprinkle icing with colored sugars or sprinkles while it is wet.
PREP: 55 minutes
CHILL: 3 hours
BAKE: 5 minutes per batch at 375°F
MAKES: 36 cookies
1. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, nutmeg, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in molasses, egg, and vinegar. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill about 3 hours or until easy to handle.
2. Preheat oven to 375°F. Grease a cookie sheet. On a lightly floured surface, roll half of the dough at a time to ⅛-inch thickness. Cut dough with 2½- to 3-inch cookie cutters. Place cutouts 1 inch apart on the prepared cookie sheet.
3. Bake for 5 to 6 minutes or until bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool completely.
4. Divide and tint Royal Icing with food coloring. Place in pastry bags fitted with desired tips; pipe onto cookies to look like vests, dresses, shoes, pants, faces, and more. (If flooding a cookie with icing, add enough water to icing, 1 teaspoon at a time, until icing is thin enough to flow over cookies. Tint frosting as desired. See “How to Flood Cookies with Icing”.) If desired, add sprinkles while icing is wet.
Royal Icing: In a large mixing bowl stir together one 16-ounce package powdered sugar (4 cups), 3 tablespoons meringue powder,* and ½ teaspoon cream of tartar. Add ½ cup warm water and 1 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 minutes or until stiff. Cover bowl with damp paper towels and plastic wrap. Chill for up to 48 hours.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.
*Test Kitchen Tip: Look for meringue powder in the cake decorating aisle of hobby and crafts stores.
PER COOKIE: 136 cal., 3 g fat (1 g sat. fat), 5 mg chol., 27 mg sodium, 26 g carb., 0 g fiber, 1 g pro.
1. For a vest, place icing in a pastry bag fitted with a coupler and a small round tip. Pipe an outline of a vest (or other clothing) on a cookie.
2. Remove round tip from coupler. Fit coupler with a small star tip. Pipe tiny stars into the vest outline.
3. If desired, pipe different colors onto cookie for hat, boots, and face. Add candies or sprinkles for accents.
PREP: 30 minutes
BAKE: 14 minutes at 450°F
CHILL: 5 to 24 hours
FREEZE: 35 minutes
MAKES: 10 servings
1. Preheat oven to 450°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry even with the plate edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes or until golden. Cool on a wire rack.
2. Meanwhile, in a small saucepan heat and stir unsweetened chocolate over low heat until melted. Remove from heat; cool.
3. In a medium mixing bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until light and fluffy. Beat in melted chocolate and vanilla. Gradually add egg, ¼ cup at a time, beating on high speed after each addition and scraping sides of bowl constantly. Spoon chocolate mixture into pastry shell, spreading evenly. Cover and chill for 5 to 24 hours.
4. Spread White Chocolate Topping over top of pie; freeze for 15 minutes. Spread Semisweet Chocolate Topping over white chocolate topping; freeze for 20 minutes. If desired, drizzle each serving with fudge ice cream topping.
White Chocolate Topping: In a small heavy saucepan heat and stir 3 ounces coarsely chopped white baking bar and ¼ cup whipping cream over medium heat until chocolate melts; cool. In a chilled small mixing bowl beat ¾ cup whipping cream with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the white chocolate mixture. Beat just until stiff peaks form (tips stand straight).
Semisweet Chocolate Topping: In a small heavy saucepan heat and stir 3 ounces coarsely chopped semisweet chocolate and ¼ cup whipping cream over medium heat until chocolate melts; cool. In a chilled small mixing bowl beat ¾ cup whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Add the chocolate mixture. Beat just until stiff peaks form (tips stand straight).
PER SERVING: 637 cal., 50 g fat (27 g sat. fat), 105 mg chol., 254 mg sodium, 46 g carb., 2 g fiber, 7 g pro.
MAKE IT MINI
PREP: 40 minutes
BAKE: 50 minutes at 350°F
MAKES: 8 servings
1. On a floured surface, roll Hazelnut Pastry into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
2. In a small mixing bowl beat cream cheese and 2 tablespoons of the dulce de leche with an electric mixer on medium to high speed for 30 seconds. Add 1 egg; beat on medium speed until smooth. Spread evenly in the pastry-lined plate. Cover and chill for 30 minutes.
3. Preheat oven to 350°F. In a medium bowl whisk together pumpkin, evaporated milk, 2 eggs, ⅓ cup sugar, the remaining 2 tablespoons dulce de leche, and pumpkin pie spice. Carefully pour pumpkin mixture over cream cheese layer.
4. Cover edge of pie loosely with foil. Bake for 25 minutes; remove foil. Bake about 25 minutes more or until filling is set in the center. Cool on a wire rack.
5. Top with Dulce de Leche Hazelnut Cream and, if desired, sprinkle with toasted chopped hazelnuts (filberts).
Hazelnut Pastry: In a bowl stir together 1 cup all-purpose flour, ¼ cup ground hazelnuts (filberts), and ¼ teaspoon salt. Using a pastry blender, cut in ⅓ cup shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to one side of bowl. Repeat moistening flour mixture, using 1 tablespoon ice water at a time, until all of the flour mixture is moistened (¼ to ⅓ cup total). Gather flour mixture into a ball, kneading gently until it holds together.
Dulce de Leche Hazelnut Cream: Place 1 tablespoon dulce de leche in a chilled mixing bowl. If desired, add 2 teaspoons hazelnut liqueur. Beat with an electric mixer on medium speed until smooth. Add 1 cup whipping cream. Beat on medium speed just until stiff peaks begin to form.
PER SERVING: 521 cal., 36 g fat (17 g sat. fat), 155 mg chol., 254 mg sodium, 41 g carb., 2 g fiber, 10 g pro.
PREP: 45 minutes
BAKE: 25 minutes at 350°F
COOL: 1 hour
MAKES: 12 servings
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease bottoms of two 8-inch round baking pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set pans aside. In a small bowl stir together flour, baking powder, and salt.
2. Preheat oven to 350°F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick and lemon color. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.
3. In a small saucepan heat and stir milk and butter over medium heat until butter melts. Add milk mixture and peppermint extract to batter, beating until combined. Divide batter in half. Pour half of the batter into one of the prepared baking pans. Stir red food coloring into the remaining batter. Pour red batter into the second baking pan.
4. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Peel off waxed paper. Cool completely on wire racks.
5. To assemble, cut each cake layer in half horizontally. Place a white cake layer on a serving plate. Spread ¾ cup of the frosting evenly over the cake. Top with a red cake layer; spread evenly with ¾ cup of the frosting. Top with the remaining white cake layer; spread evenly with ¾ cup frosting. Top with the red cake layer. Spread frosting over top and sides of cake. Sprinkle chopped candy canes over top of cake. Serve immediately or cover and chill for up to 4 hours. Cover and store any leftover cake in the refrigerator.
Fluffy White Chocolate Frosting: In a medium saucepan heat and stir ½ cup whipping cream and 2 tablespoons butter over medium heat until butter melts. Remove from heat. Add 8 ounces chopped good-quality white chocolate (do not stir). Let stand for 5 minutes. Whisk mixture until smooth. Stir in ½ teaspoon peppermint extract. In a chilled large mixing bowl beat 2 cups whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold in white chocolate mixture, half at a time.
To Make Ahead: Bake and cool cake layers as directed through Step 4. Place the cooled cake layers on baking sheets and freeze until firm. Transfer frozen cake layers to separate large freezer bags. Freeze for up to 4 months. Thaw at room temperature before frosting and serving as directed.
PER SERVING: 533 cal., 32 g fat (19 g sat. fat), 139 mg chol., 210 mg sodium, 55 g carb., 0 g fiber, 6 g pro.
PREP: 1 hour
CHILL: 1 hour
BAKE: 20 minutes per batch at 400°F
MAKES: 20 servings
1. Prepare Maple Cream Filling. Cover and chill until needed.
2. Meanwhile, preheat oven to 400°F. Line two extra-large baking sheets with parchment paper; set aside.
3. In a large saucepan combine ½ cup water, milk, butter, and salt. Bring to boiling. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add 4 of the eggs, one at a time, beating well after each addition.
4. Using a pastry bag fitted with a ½-inch round tip, pipe dough into forty-six 1-inch mounds onto prepared baking sheets, leaving 1 inch between mounds. In a small bowl beat the remaining egg and 1 teaspoon water with a fork. Brush puffs with egg mixture.
5. Bake, one sheet at a time, about 20 minutes or until puffs are golden and firm. Cool on baking sheet on a wire rack.
6. Spoon filling into a pastry bag fitted with a ¼-inch round tip. Using a skewer or wooden dowel, gently poke a hole in the bottom of each puff. Insert pastry bag tip into holes and fill puffs with filling.
7. For caramel, in a medium saucepan stir together sugar, the ¼ cup water, the corn syrup, and lemon juice (mixture will be grainy). Bring to boiling over medium heat (do not stir). Increase heat to high. Cook, without stirring, for 6 to 8 minutes or until mixture turns an amber color. Remove from heat; cool slightly.
8. On each of two serving plates, arrange seven puffs in a circle and one puff in the center for the base. With a spoon, lightly drizzle caramel over puffs with quick motions to create thin strands.** Continue adding layers of puffs to make a pyramid, drizzling each layer with additional thin strands of caramel. If caramel becomes too thick, transfer to a microwave-safe bowl and microwave on 100 percent power (high) for 10 to 15 seconds to reach drizzling consistency. If desired, sprinkle layers with sea salt flakes and garnish with caramel stars. Serve immediately or chill for up to 4 hours.
Maple Cream Filling: In a medium saucepan whisk together 1½ cups whipping cream, ½ cup maple syrup, and 3 tablespoons cornstarch. Cook and stir over medium heat until thickened and bubbly (if necessary, whisk to make smooth). Cook and stir for 2 minutes. Remove from heat. Gradually stir about half of the hot mixture into 5 lightly beaten egg yolks. Return yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in 1 teaspoon vanilla. Pour cream mixture into a medium bowl; cover surface with plastic wrap. Chill for 1 to 2 hours. In a large mixing bowl beat 1 cup softened butter with an electric mixer on medium speed until light and fluffy. Add cream mixture, beating until smooth.
*Test Kitchen Tip: To make caramel stars, line a baking sheet with foil. Drizzle some of the caramel in free-form star shapes onto the prepared baking sheet. Let stand until set. Carefully peel stars off foil.
**Test Kitchen Tip: Keep the drizzles of caramel very light (almost like spun sugar). If the drizzles get too thick, the cream puffs will be difficult to pull from the pyramid once the caramel hardens.
PER SERVING: 346 cal., 23 g fat (14 g sat. fat), 155 mg chol., 91 mg sodium, 32 g carb., 0 g fiber, 4 g pro.
1. Poke a hole in the bottom of each cream puff. Insert the tip of the pastry bag; squeeze cream filling into centers.
2. On a serving platter, arrange a layer of cream puffs in the center. Repeat with second platter.
3. Drizzle the cream puff circles with caramelized sugar. Add another layer of puffs to each platter.
4. Continue layering puffs and caramelized sugar to build two pyramids. Drizzle tops with caramelized sugar.
PREP: 1 hour
BAKE: 8 minutes at 425°F
COOL: 45 minutes
CHILL: 1½ hours
MAKES: 12 servings
1. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease three 8×8×2-inch baking pans.* Line bottoms of pans with parchment paper or waxed paper. Grease paper and lightly flour pans; set aside. In a food processor combine almonds and powdered sugar. Cover and process with on/off pulses until nuts are finely ground; set aside.
2. Preheat oven to 425°F. In a medium mixing bowl beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon color. Add milk and vanilla; beat on low speed until combined. Fold in almond mixture; set aside.
3. Thoroughly wash beaters. In a large mixing bowl beat egg whites and cream of tartar on medium speed until soft peaks form (tips curl). Gradually add ¼ cup of the granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Fold half of the beaten egg white mixture into egg yolk mixture; fold egg yolk mixture into remaining beaten egg white mixture. Divide batter among the prepared pans, spreading evenly.
4. Bake for 8 to 10 minutes or until tops are golden. Cool in pans on wire racks for 10 minutes. Remove cakes from pans; remove paper. Cool completely on wire racks (cake layers will be thin).
5. For coffee syrup, in a small saucepan combine the remaining ¼ cup granulated sugar and the coffee. Cook and stir over medium heat until sugar is dissolved and mixture comes to boiling. Reduce heat; simmer, uncovered, for 5 minutes. Stir in liqueur; cool.
6. To assemble cake, place one cake layer on a serving plate. Brush with one-third of the coffee syrup. Spread with half of the Coffee Buttercream. Top with another cake layer; brush with one-third of the syrup. Spread with half of the Chocolate Ganache. Top with the remaining cake layer; brush with remaining syrup. Spread with remaining buttercream. Chill for at least 1 hour or until layers are firm. Spread top with remaining ganache. Using a long sharp knife, trim sides of layers to even.
7. Place melted white chocolate in a small resealable plastic bag. Snip a small hole in one corner of the bag. Drizzle white chocolate over top of cake.** Chill about 30 minutes or until set. If desired, sprinkle with glitter and/or luster dust.
Coffee Buttercream: In a heavy medium saucepan combine ½ cup granulated sugar and 2 tablespoons water; bring to boiling. Remove from heat. Gradually stir about half of the hot mixture into 3 lightly beaten egg yolks. Return egg yolk mixture to saucepan. Cook and stir for 2 minutes. Remove from heat. Stir in 1 tablespoon strong brewed coffee and 1 teaspoon vanilla; cool. In a large mixing bowl beat ¾ cup softened butter with an electric mixer on medium to high speed until light and fluffy. Add cooled egg yolk mixture, beating until combined. If necessary, chill until buttercream reaches spreading consistency.
Chocolate Ganache: In a small saucepan bring ⅓ cup whipping cream just to boiling over medium heat. Remove from heat. Add 4 ounces chopped bittersweet chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes.
*Test Kitchen Tip: If you don’t have three 8×8×2-inch baking pans, bake one or two pans at a time, keeping the remaining batter chilled until ready to bake. Cool, grease, line, and flour pans between each batch.
**Test Kitchen Tip: If you like, decorate the cake with musical notes instead of drizzling with white chocolate. Line a baking sheet with parchment paper or other paper. Draw musical notes and designs on paper with a pencil; cover parchment paper with waxed paper. Pipe melted white chocolate onto waxed paper following the outlines of the notes and designs. Chill about 30 minutes or until set. Carefully lift notes and designs off waxed paper and arrange on top of cake.
PER SERVING: 417 cal., 29 g fat (14 g sat. fat), 180 mg chol., 149 mg sodium, 36 g carb., 2 g fiber, 8 g pro.
Draw designs on parchment paper. Place a sheet of waxed paper over the parchment paper. Pipe melted white chocolate onto waxed paper over the outlines. Chill shapes to harden before removing from the paper.
PREP: 30 minutes
FREEZE: 4 hours
BROIL: 2 minutes
MAKES: 10 servings
1. Brush a 3-quart metal bowl with oil. Line bowl with plastic wrap, extending the wrap over edges of bowl; set aside.
2. In a small saucepan combine ¾ cup rum, raisins, and dried cranberries. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Drain and cool.
3. In a large bowl stir ice cream with a wooden spoon just until softened. Stir in raisin mixture, chocolate, cinnamon, and cloves. In a small bowl stir together 2 tablespoons rum, 2 tablespoons water, 1 tablespoon sugar, and melted butter. Cut pound cake into ½-inch slices. Brush cake slices with rum mixture.
4. Pour half of the ice cream mixture into prepared 3-quart bowl, spreading evenly. Layer half of the cake slices on ice cream layer, trimming cake to fit. Top with the remaining ice cream mixture and the remaining cake slices; gently press cake into ice cream. Cover with plastic wrap. Freeze for 4 hours or until firm.
5. Adjust baking rack to the lowest position in oven. Preheat broiler. Line a pizza pan or baking sheet with foil; set aside. For meringue, in a medium mixing bowl combine dried egg whites and ⅓ cup warm water. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add ⅓ cup sugar, beating until stiff peaks form (tips stand straight).
6. Remove plastic wrap from cake. Carefully invert cake and ice cream onto the prepared pan; remove plastic wrap. Quickly spread meringue over cake and ice cream. Using the back of a spoon, add high peaks to the meringue. Broil on the lowest rack for 2 to 4 minutes or just until meringue peaks are golden. Serve immediately.
*Test Kitchen Tip: Look for dried egg whites in the baking section of your supermarket.
PER SERVING: 503 cal., 23 g fat (13 g sat. fat), 86 mg chol., 173 mg sodium, 59 g carb., 3 g fiber, 6 g pro.
MAKE IT MINE
PREP: 1 hour
STAND: 30 minutes
COOL: 1 hour
MAKES: 12 servings
1. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease an 8-inch springform pan; set aside.
2. Preheat broiler. In a medium mixing bowl beat yolks with an electric mixer on high speed about 5 minutes or until thick and lemon color. In an extra-large mixing bowl beat butter on medium to high speed for 30 seconds. Beat in ¾ cup sugar, the lemon peel, and vanilla until combined, scraping bowl occasionally. Add beaten egg yolks, beating until combined. Stir together flour, cornstarch, and salt; stir into egg yolk mixture just until combined.
3. Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add ¼ cup sugar, beating on high speed until stiff peaks form (tips stand straight). Fold beaten whites into yolk mixture.
4. Pour ⅓ cup batter into prepared pan, spreading evenly. Broil about 5 inches from heat for 1 to 2 minutes or until light brown. (If necessary, give pan a half-turn for even browning.) Do not overbrown. Pour another ⅓ cup of the batter over first layer, spreading evenly. Broil as directed. Repeat with the remaining batter, making 15 to 17 layers total. Cool in pan on a wire rack for 10 minutes. Loosen cake from sides of pan. Remove sides of pan; cool cake completely on wire rack.
5. Cut cake into 12 wedges. Place wedges on a wire rack set over waxed paper. Spread Vanilla Glaze over tops of wedges; drizzle with Caramel Glaze. Let stand to set.
Vanilla Glaze: In a medium bowl combine 2 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. Stir in enough additional milk, 1 teaspoon at a time, to reach spreading consistency.
Caramel Glaze: In a small saucepan combine 20 unwrapped vanilla caramels and ¼ cup whipping cream. Heat and stir over low heat until caramels are melted. Stir in enough additional whipping cream to reach drizzling consistency.
PER SERVING: 437 cal., 18 g fat (10 g sat. fat), 186 mg chol., 245 mg sodium, 5 g carb., 0 g fiber, 7 g pro.
1. Evenly spread first layer of batter in pan. Broil just until light brown.
2. Spread another layer of batter on baked first layer; broil. Repeat.
PREP: 35 minutes
BAKE: 1 hour at 250°F
STAND: 1 hour
MAKES: 12 servings
1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Draw a 9-inch circle on the paper or foil. Invert paper or foil so the circle is on the reverse side.
2. Position baking rack in center of oven. Preheat oven to 250°F. For meringue, in a large mixing bowl beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Add 1½ cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Beat in ½ teaspoon of the vanilla and 1 teaspoon lemon juice. Sift cornstarch over egg white mixture; fold in gently.
3. Spread meringue over circle on paper or foil, building up edges slightly to form a shell. Bake for 1 hour (do not open door). Turn off oven; let meringue stand in oven with door closed for 1 hour.
4. Meanwhile, for pomegranate syrup, in a small saucepan combine pomegranate juice, honey, and 1 tablespoon lemon juice. Bring to boiling over medium heat; reduce heat. Boil gently, uncovered, for 30 to 40 minutes or until mixture is reduced to ½ cup. Transfer syrup to a small bowl; cool.
5. In a chilled large mixing bowl beat whipping cream, 1 tablespoon sugar, and the remaining 1 teaspoon vanilla with chilled beaters of the mixer on medium speed until stiff peaks form (tips stand straight).
6. Carefully lift meringue off paper or foil and transfer to a serving plate. Spread with the whipped cream. Sprinkle with pomegranate seeds; drizzle with the pomegranate syrup. Top with pistachio nuts.
PER SERVING: 280 cal., 12 g fat (7 g sat. fat), 41 mg chol., 54 mg sodium, 41 g carb., 0 g fiber, 3 g pro.
