Holiday Baking

My hubby and I spent a large part of the yesterday evening covered in flour and chocolate, but we finally got all of our holiday baking done! After flipping through dozens of cookbooks and websites, Ginger Chocolate Chip Bars, Espresso Brownies, Hazelnut Crunch and Peppermint Bark made the final cut.

Ginger Chocolate Chip Bars from Real Simple
yields appx. 32 bars

1 c. (2 sticks) unsalted butter, softened
2 1/4 c. flour
2 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. kosher salt
1 1/4 c. light brown sugar
1 1/4 c. granulated sugar
4 large eggs
1 tsp. pure vanilla extract
12 oz. (1 bag) semisweet chocolate chips

Heat the oven to 350F and butter and line a 9" x 13" pan with parchment paper. In a large bowl whisk together the dry ingredients (flour, ginger, cinnamon, ground cloves, baking soda and salt). In a mixer, cream the butter and sugar together. Add the eggs and vanilla and beat to combine. Slowly mix in the flour mixture. Fold in the chocolate chips. Spread the batter evenly in a baking pan and bake 40 - 50 minutes (or until a toothpick comes out clean). Let cool in the pan then cut into bars or cubes.


Espresso Brownies adapted from Mark Bittman's Brownie recipe
yields appx. 2 dzn. brownies

6 oz. unsweetened chocolate
16 tbsp. (2 sticks) unsalted butter
2 c. sugar
4 eggs
1 c. flour
Pinch salt
3 tbsp. instant espresso powder or ground dark roast coffee
1 tsp. vanilla extract, optional

Heat oven to 350F and combine chocolate and butter in a sauce pan over low heat -- the microwave will work just fine if you want to speed the process up a bit. While melting, butter an 8" x 8" square baking pan and line it with parchment paper. Butter that as well. Once melted, transfer the chocolate mixture to a bowl and mix in the sugar. Beat in one egg at a time and the vanilla. Combine flour, salt and espresso powder then slowly incorporate the dry ingredients into the chocolate mixture. Once all ingredients are combines pour into pan and bake for 35 - 45 minutes. Let cool and cut into bars or cubes.


Try these two recipes together. They bake at the same temperature for relatively the same time so it cuts down on your time in the kitchen!

As for the Hazelnut Crunch and Peppermint Bark, simply melt 6 oz. of white chocolate and 6 oz. of dark chocolate in separate bowls and incorporate 1/2 dzn. crushed candy canes and 1 c. toasted hazelnuts, respectively. Spread the white chocolate mixture and the dark chocolate mixture appx. 1/4" thick onto cookie sheets lined with parchment paper and cool in the refrigerator for 45 minutes. Once cool break into pieces and eat up!!