Month: December 2021

Irish Plum Pudding

In the 11 years I’ve been writing posts for this blog, I have never posted on Christmas Day!

This year, I decided to finally rectify that and bring a recipe for a Christmas Pudding. Plum Pudding is quite a misnomer (at least to us Americans) – it does not include any plums, and pudding is actually a cake, not a custard-like substance. The method of cooking the plum pudding was new to me too; you actually steam it on your stovetop rather than bake it!

This recipe for Irish Plum Pudding is adapted from a cookbook I have owned for a while (Christmas Flavors of Ireland– paid link), although, I have to admit, I think I royally Americanized the recipe into something different. So, here’s my American Not-Plum Bundt Cake!

Note: You’ll need a 6 cup bundt pan (paid link), and a pot large enough to fit the bundt pan inside (I used a large pot I use to make tomato sauce).

Ingredients:

  • 1 cup raisins
  • 1 cup golden raisins
  • 1/4 cup dried figs, chopped
  • 1/4 cup dried apricots, chopped
  • 1/4 cup candied cherries (paid link), halved
  • 2 tablespoons candied orange peel, chopped
  • 2 tablespoons candied lemon peel, chopped
  • 1/3 cup spiced rum
  • the juice and zest of 1 orange
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 3 large eggs
  • 1/4 cup stem ginger (paid link), finely chopped
  • 1 apple, peeled, cored, and grated
  • 1 1/4 cups flour
  • 1 cup plain breadcrumbs
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon

Optional Bourbon Butter, for serving:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/2 cups powdered sugar
  • 2 tablespoons bourbon

Continue reading Irish Plum Pudding

Maple Chai Latte Cocktail

Note: I was sent a bottle of Black Button Distilling’s Bespoke Bourbon Cream in order to write this post. Opinions are mine alone.

If you’re a fan of creamy cocktails, I have the perfect cocktail to share with you today! The team at Black Button Distilling sent me a recipe for a Maple Chai Latte Cocktail that sounded so tasty I knew I had to pass it along.

Black Button Distilling, based out of Rochester, NY, was actually Rochester’s first grain-to-glass distillery since prohibition when it was established in 2012. The cocktail is made with Black Button Distilling’s Bespoke Bourbon Cream, which combines their hand finished bourbon and local farm fresh New York State cream — it’s similar to Irish Cream but the bourbon brings a different (and delicious!) flavor profile.

This Maple Chai Latte plays up the vanilla and caramel notes in the Bourbon Cream with the addition of maple syrup, a chai simple syrup, and coffee liqueur.

You can buy chai simple syrup (paid link), but I’ve included a recipe below in case you want to make your own at home, like I did.

Ingredients (serves 2):

  • ice
  • 3 oz Bespoke Bourbon Cream
  • 4 oz coffee liqueur
  • 1 oz Chai simple syrup (recipe below)
  • 1 oz maple syrup (I used a bourbon barrel-aged maple syrup to really up the flavor!)
  • coffee beans, for garnish, if desired
  • star anise, for garnish, if desired

Chai Simple Syrup ingredients:

  • 1 cup sugar
  • 1 cup water
  • 12 green cardamom pods
  • 12 black peppercorns
  • 12 whole cloves
  • 2 cinnamon sticks
  • 3 star anise
  • 3 tablespoons fresh ginger, chopped
  • 1 teaspoon vanilla extract

Continue reading Maple Chai Latte Cocktail

Pressure Cooker Persian Lamb and Herb Stew

Note: I was sent a copy of The Instant Pot Kosher Cookbook, 100 Recipes to Nourish Body and Soul in order to write this post. Opinions are mine alone.

It is most certainly Instant Pot season! Work (at least for me) is busy this time of year, and yet, I crave meals that take a while to cook! Using an Instant Pot saves me a ton of time, so I tend to use it a lot this time of year.

I was recently sent a copy of The Instant Pot Kosher Cookbook by Paula Shoyer, which is filled with so many delicious sounding Kosher-friendly dishes! With The Instant Pot Kosher Cookbook (paid link) (paid link), Shoyer has curated 100 irresistible recipes for every table that even a novice cook can prepare in minutes. It is filled with modern takes on classic Jewish recipes, with all recipes offering options to adapt for special diets and allergies.

As I was paging through, I kept going back to a recipe for Persian Lamb and Herb Stew. I love a good lamb recipe, so I was excited to try this out! I adapted the below recipe ever so slightly from the original in the cookbook.

Ingredients:

  • 2 tablespoons olive oil
  • 3 pounds lamb cubes
  • 1 large onion, chopped
  • 4 garlic cloves, finely chopped
  • 3 green onions, sliced, divided
  • 1/2 cup mint leaves, chopped
  • 1/2 cup parsley leaves, chopped
  • 1/2 cup cilantro leaves, chopped
  • 1/2 cup fresh dill, chopped
  • 1 1/2 cups boiled water
  • 1/4 teaspoon saffron threats
  • 1 yellow apple, cut into bite sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • the zest of one lime
  • cooked rice, if desired

Continue reading Pressure Cooker Persian Lamb and Herb Stew

Mexican Hot Chocolate Brownies

 Note: I was sent ingredients from Plugra Premium Butter in order to make this post. Opinions are mine alone. Ingredients included: 1 bar unsalted Plugra Premium Butter,1 container of the Spice House’s Vietnamese Saigon Cinnamon, Valrhona Manjari 64% Dark Chocolate, and Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract.

Do I have a tasty recipe for you today! I was contacted recently by Plugrá Kitchens with a delicious sounding brownie recipe (these Mexican Hot Chocolate Brownies) using some of my favorite ingredients, so I knew I had to share it. This brownie recipe is based off the flavors of Mexican Hot Chocolate, which is a hot chocolate that is spiced with cinnamon and sometimes a little bit of chili to bring additional warmth and heat. 

Plugra Kitchens was nice enough to send me a package with the best goodies to make these brownies, including (of course) Plugrá Premium Unsalted Butter, Spice House Ground Saigon Cinnamon, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, and Balrhona Manjari 64% Dark Chocolate.

Plugrá Butter is an awesome ingredient to use for baking. Made by Dairy Farmers of America, its slow-churn and extra creaminess has the perfect balance of moisture and fat for use in baking. The Spice House‘s Vietnamese “Saigon” Cassia cinnamon is the strongest and sweetest cinnamon in their collection. The Vietnamese cinnamon bark is ground in house to produce a dark, rich texture that is fiery and fragrant, making it perfect for these brownies. My love of Nielsen-Massey‘s Madagascar Bourbon is well known to those that frequent this blog. Their Madagascar Bourbon Pure Vanilla extract is made from premium, hand-selected vanilla beans cultivated in Madagascar, the world’s leading supplier of high-quality vanilla. It then utilizes a slow, cold extraction process to gently draw out and preserve all 300 natural vanilla flavor notes to create the richest tasting vanilla. Madagascar Bourbon Pure Vanilla has a flavor profile that is full, sweet, creamy, and mellow with velvety after-tones. Valrhona Chocolate has been a partner of artisans of taste since 1922 and is a pioneer and reference in the world of chocolate.

With ingredients like that, you know this recipe is going to taste good! I adapted the recipe a bit, but the overall gist is still there. These Mexican Hot Chocolate Brownies are soft and chewy, with a subtle warmth and heat that pairs really well with the richness of the chocolate.

Ingredients (makes 18 servings):

  • 1 (8 oz) bar unsalted butter, like Plugrá® European Style Butter
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract, like Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 tablespoon ground cinnamon, like Saigon cinnamon from the Spice House
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • ¼ teaspoon ground cayenne pepper
  • 1 cup dark chocolate, like Valrhona Manjari 64% Dark Chocolate, chopped

Continue reading Mexican Hot Chocolate Brownies

Chocolate Creme De Menthe Cookies

Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.

It’s that time of year again – OXO’s Bake a Difference Campaign is live! Every year, OXO supports Cookies for Kids’ Cancer and the fight against pediatric cancer. Before I share my cookie recipe, I wanted to tell you a bit about Cookies for Kids’ Cancer.

Cookies for Kids’ Cancer (CFKC) is a nonprofit founded by two OXO employees after their son, Liam, was diagnosed with pediatric cancer. Through grassroots bake sales across the country, CFKC raises funds to develop new, improved and less toxic treatments for childhood cancer. Liam Witt’s legacy lives on as the organization works toward a cure for pediatric cancer, helping children and families everywhere.

Every year, OXO supports CFKC by encouraging people to bake and share. OXO sent me a bunch of baking goodies to help me get my creative juices flowing so I can share a new cookie recipe. This year’s kit included a 3-Piece Silicone Spatula Set, Silicone Baking Cups (paid link), Non-Stick Pro 2 Piece Sheet Pan Set, and 3-Piece POP Round Canister Graduated Set.

For every cookie baked, OXO donates $1 to Cookies for Kids’ Cancer up to $100,000, so here is my new cookie this year to support the cause and spread the word!

Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:

To help support, you can also register for the Bake a Difference campaign and host a virtual bake sale or an in-person event!

Moving to this year’s cookie: These Creme de Menthe Cookies are chocolate crinkle cookies with a chocolatey mint center. It is based off a cookie recipe I found in an Amish Community Cookbook (paid link) I’ve had for years.

Ingredients (makes about 3 dozen cookies):

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 1/2 cups light brown sugar
  • 2 tablespoons coffee
  • 1 teaspoon coffee extract (can substitute vanilla extract)
  • 1 (12 oz package) semisweet chocolate chips
  • 2 1/2 cups flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 3/4 cup Andes mint baking chips (paid link)

Continue reading Chocolate Creme De Menthe Cookies

Pumpkin Roll

I can’t believe I’ve never shared a pumpkin roll recipe on this blog! For someone as pumpkin-obsessed as me, I’m happy to finally rectify that!

This recipe is a mostly classic recipe, with the addition of chocolate chips into the cream cheese filling. I made this for Thanksgiving, and my aunt who hosts it enjoys pumpkin-chocolate combinations, so I made this one for her.

This pumpkin roll recipe has been developed to be made in a half sheet pan (paid link).

Ingredients:

  • 1 cup plus 2 tablespoons flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 eggs plus 1 egg yolk, at room temperature
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 12 oz cream cheese, at room temperature
  • 8 tablespoons butter, at room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar, plus more for sprinkling
  • 1 cup mini chocolate chips

Continue reading Pumpkin Roll

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