Shirred (Baked) Eggs

Shirred Eggs, also referred to as baked eggs,are baked  in a flat-bottomed dish. 

Fancy enough for company but easy enough for everyday, this reliable dish that can be easily varied and adjusted. 

Shirred (Baked) Eggs    2 servings 

2 slices of thin ham, optional 

2 large eggs

3 to 4 tablespoons heavy cream

Pinch of sea salt

Coarse black pepper to taste

2 to 3 tablespoon grated cheese, (I used Cheddar but Swiss & Parmesan are other tasty alternatives 

1 teaspoon chopped parsley, chives, etc. + extra for garnish as desired 

1. Preheat the oven to 375°F, with a rack in the center position. Grease two 6-8 ounce ramekin with butter and place on a rimmed sheet pan.
2. If using ham, add one slice to the bottom of each ramekin.
3. Crack an egg into each ramekin. Carefully pour half the heavy cream around the yolk. Season with salt and pepper, and herbs; then sprinkle each with half the cheese.
   
   
   
4. Bake until the egg whites are no longer transparent set around edges and still slightly jiggly in the center, about 9 minutes. Remove from the oven and let rest for 3 to 4 minutes. 
5. Garnish with additional herbs if desired. 
6. Serve warm with crusty bread alongside.

Recipe without photos . . . 

Shirred (Baked) Eggs    2 servings 

2 slices of thin ham, optional 

2 large eggs

3 to 4 tablespoons heavy cream

Pinch of sea salt

Coarse black pepper to taste

2 to 3 tablespoon grated cheese, (I used Cheddar but Swiss & Parmesan are other tasty alternatives 

1 teaspoon chopped parsley, chives, etc. + extra for garnish as desired

1. Preheat the oven to 375°F, with a rack in the center position. Grease two 6-8 ounce ramekin with butter and place on a rimmed sheet pan.
2. If using ham, add one slice to the bottom of each ramekin.
3. Crack an egg into each ramekin. Carefully pour half the heavy cream around the yolk. Season with salt and pepper, and herbs; then sprinkle each with half the cheese.
4. Bake until the egg whites are no longer transparent set around edges and still slightly jiggly in the center, about 9 minutes. Remove from the oven and let rest for 3 to 4 minutes. 
5. Garnish with additional herbs if desired. 
6. Serve warm with crusty bread alongside

Holiday Yule Log (with make ahead and freeze option)

Yule Logs are so festive but often have to be down at the last minute. This recipe includes a make ahead freezer option. The buche de noel cake can be frozen before it is frosted and garnished. The filling (a combo of whipped cream stabilized with cream cheese) can be frozen. Freezing also makes it easier to frost in that there won’t be a lot of crumbs in the frosting.  Recipe is adapted from Baking A Moment blog. By the way, this recipe gets a thumbs up — not too sweet, moist and just the right balance between cake, creamy filling and frosting. YUM! This may have just become a new Christmas tradition! 

Holiday Yule Log    Servings: 10 

Chocolate Sponge Cake

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla

1/2 teaspoon kosher salt 

2/3 cup all-purpose flour 

1/2 cup unsweetened cocoa powder, sifted to remove lumps

1 1/4 teaspoon baking powder  

1/3 cup sour cream

1/4 cup (1/2 stick) butter, melted

2 tablespoons milk

Powdered sugar for sprinkling over baked cake 

Chocolate Whipped Cream Filling, recipe follows

Whipped Chocolate Ganache Frosting, recipe follows

Garnishes: powdered sugar. fresh greens, toasted sliced almonds, cinnamon sticks 

1. Cake —  Preheat the oven to 325° F, lightly mist the sides of a 10x15-inch jelly roll pan  with non-stick spray; line with parchment paper allowing for overhang on both ends. 
2. Place the eggs, sugar, vanilla, and salt in a large bowl and whip on high speed for a full 5 minutes—the mixture should be very pale and fluffy, and tripled in volume.
   
3. Using a silicon spatula, fold in the flour, cocoa, and baking powder.
   
   
   

   
4. Whisk the sour cream, melted butter, and milk together, then fold the mixture into the batter.
   
   
   
   
5. Transfer the batter to the prepared pan, smoothing it out to the corners in an even layer. 
6. Bake for 17 to 22minutes, or until the cake is fully set and springy in the center but not dried out.
7. Place sheet pan on a cooling rack and while the cake is still hot, dust it generously with powdered sugar.
   
8. Lay another sheet of parchment (or a clean kitchen towel) on top of cake. Starting at one of the short sides of the cake, carefully roll it into a tight log – use the parchment overhang to help get the roll started.
9. Set rolled log, seam side down, on a cooling rack and allow it to cool completely before filling, frosting, and garnishing.
   
10. Filling & Cutting — As the cake cools, make the Chocolate Whipped Cream Filling according to directions that follow. 
11. When the cake has completely cooled, gently unroll it and spread the filling on in an even layer.
    
12. Carefully roll it back into a log  shape. CAN BE COVERED WITH FOIL AND FROZEN AT THIS POINT.
    
13. Trim off both ends of the cake roll with a serrated knife, then cut off a small piece on a 45-degree angle, butting it right up to the side of the main part of the log.
14. Frosting — Prepare the Whipped Chocolate Ganache Frosting according to directions that follow.
15. Use a small spatula to frost the yule log with the whipped ganache, creating ridges that resemble tree back; leave cut ends unfrosted. 
16. Garnish ­­— dust with powdered sugar, fresh greens and arrange almonds to resemble pine cones on or around the log, and add cinnamon sticks as/if desired. 

Chocolate Whipped Cream Filling

1/2 cup powdered sugar 

2 tablespoons unsweetened cocoa powder 

4 ounces (1/2 block) cream cheese

1 teaspoon vanilla 

1 1/3 cup heavy cream

 

Place the powdered sugar, cocoa, cream cheese, and vanilla in a large mixing bowl, and whip together until smooth. 

Scrape the bottom and sides of the bowl with a silicone spatula, and slowly drizzle the cream in while continuing to whip on medium speed. (Stop frequently to scrape the bottom and sides of the bowl, to avoid lumps.)

When all the cream has been added, turn the mixer up to high speed and whip until the filling holds stiff peaks.

 

Whipped Chocolate Ganache Frosting

6 ounces semisweet chocolate chips

1/2 cup heavy cream

 

Carefully roll the cake back up into a log, frost with whipped ganache, and garnish. Warm the cream in the microwave (or in a small pot on the stove) until just beginning to simmer, then pour it over the chocolate and allow it to stand for 5 minutes.

Whisk the ganache together until smooth, then allow it to cool until firm but still soft.

Whip the ganache on high speed until fluffy (about 3 to 4 minutes).

Recipe without photos . . . Holiday Yule Log    Servings: 10 

Chocolate Sponge Cake

4 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla

1/2 teaspoon kosher salt 

2/3 cup all-purpose flour 

1/2 cup unsweetened cocoa powder, sifted to remove lumps

1 1/4 teaspoon baking powder  

1/3 cup sour cream

1/4 cup (1/2 stick) butter, melted

2 tablespoons milk

 

Powdered sugar for sprinkling over baked cake 

Chocolate Whipped Cream Filling, recipe follows

Whipped Chocolate Ganache Frosting, recipe follows

Garnishes: powdered sugar. fresh greens, toasted sliced almonds, cinnamon sticks 

1. Cake —  Preheat the oven to 325° F, lightly mist the sides of a 10x15-inch jelly roll pan  with non-stick spray; line with parchment paper allowing for overhang on both ends. 
2. Place the eggs, sugar, vanilla, and salt in a large bowl and whip on high speed for a full 5 minutes—the mixture should be very pale and fluffy, and tripled in volume.
3. Using a silicon spatula, fold in the flour, cocoa, and baking powder.
4. Whisk the sour cream, melted butter, and milk together, then fold the mixture into the batter.
5. Transfer the batter to the prepared pan, smoothing it out to the corners in an even layer. 
6. Bake for 17 to 22minutes, or until the cake is fully set and springy in the center but not dried out.
7. Place sheet pan on a cooling rack and while the cake is still hot, dust it generously with powdered sugar.
8. Lay another sheet of parchment (or a clean kitchen towel) on top of cake. Starting at one of the short sides of the cake, carefully roll it into a tight log – use the parchment overhang to help get the roll started
9. Set rolled log, seam side down, on a cooling rack and allow it to cool completely before filling, frosting, and garnishing.
10. Filling & Cutting — As the cake cools, make the Chocolate Whipped Cream Filling according to directions that follow. 
11. When the cake has completely cooled, gently unroll it and spread the filling on in an even layer.
12. Carefully roll it back into a log  shape.  CAN BE COVERED WITH FOIL AND FROZEN AT THIS POINT.
13. Trim off both ends of the cake roll with a serrated knife, then cut off a small piece on a 45-degree angle, butting it right up to the side of the main part of the log.
14. Frosting — Prepare the Whipped Chocolate Ganache Frosting according to directions that follow.
15. Use a small spatula to frost the yule log with the whipped ganache, creating ridges that resemble tree back; leave cut ends unfrosted. 
16. Garnish ­­— dust with powdered sugar, fresh greens and arrange almonds to resemble pine cones on or around the log, and add cinnamon sticks as/if desired. 

Chocolate Whipped Cream Filling

1/2 cup powdered sugar 

2 tablespoons unsweetened cocoa powder 

4 ounces (1/2 block) cream cheese

1 teaspoon vanilla 

1 1/3 cup heavy cream

 

Place the powdered sugar, cocoa, cream cheese, and vanilla in a large mixing bowl, and whip together until smooth. 

Scrape the bottom and sides of the bowl with a silicone spatula, and slowly drizzle the cream in while continuing to whip on medium speed. (Stop frequently to scrape the bottom and sides of the bowl, to avoid lumps.)

When all the cream has been added, turn the mixer up to high speed and whip until the filling holds stiff peaks.

 

Whipped Chocolate Ganache Frosting

6 ounces semisweet chocolate chips

1/2 cup heavy cream

 

Carefully roll the cake back up into a log, frost with whipped ganache, and garnish. Warm the cream in the microwave (or in a small pot on the stove) until just beginning to simmer, then pour it over the chocolate and allow it to stand for 5 minutes.

Whisk the ganache together until smooth, then allow it to cool until firm but still soft.

Whip the ganache on high speed until fluffy (about 3 to 4 minutes).

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Chocolate Chip-Crasin-Walnut Icebox Cookies

Ice Box Cookies, Refigerator Cookies or Slice & Bake — no matter what they are called, they are make ahead rolls of freezer dough, ready to slice 'n bake for the holidays or anytime. So convenient. Just SLICE & BAKE and fill the holiday dessert trays!

Cookie log ready to slice & bake! 

Chocolate Chip-Crasin-Walnut Icebox Cookies 

1/2 cup  (1 stick) butter, softened

3/4 cup granulated sugar

1 medium egg

1 teaspoon vanilla 

1 1/4 cups all purpose flour

3/4 teaspon baking powder

1/2 teaspoon salt

1’2 cup mini semisweet or dark chocolate chips

1/4 cup chopped craisins (dried cranberries)

1 cup chopped walnuts 

 ---

Powdered sugar

1. Cream the butter with the sugar and beat until light and fluffy. 
2. Add the egg and the vanilla. Beat until well combined. 
3. Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended. 
4. Mix in the mini chocolate chips and chopped craisins.  Divide the dough in half.
   
5. Shape into logs about 8 to 10" long.  Roll each log in half the chopped walnuts.
   
   
   
   
   
   
6. Wrap in parchment or wax paper and refrigerate until firm. Can also be wrapped in foil and frozen (thaw when ready to use). 
7. To Bake: Preheat oven to 350°. Line several sheet pans with parchment.
8. Slice dough into 1/4" slices. Place approximately 2” apart on a sheet pan and bake for 10 to 12 minutes or until edges are lightly browned. 
9. Remove to wire racks to cool.
10. Once cooled, sprinkle the cookies with powdered sugar.

Recipe without photos . . . Chocolate Chip-Crasin-Walnut Icebox Cookies 

1/2 cup  (1 stick) butter, softened

3/4 cup granulated sugar

1 medium egg

1 teaspoon vanilla 

1 1/4 cups all purpose flour

3/4 teaspon baking powder

1/2 teaspoon salt

1’2 cup mini semisweet or dark chocolate chips

1/4 cup chopped craisins (dried cranberries)

1 cup chopped walnuts 

 ---

Powdered sugar

1. Cream the butter with the sugar and beat until light and fluffy. 
2. Add the egg and the vanilla. Beat until well combined. 
3. Combine the flour, baking powder and salt. Add to the butter mixture and beat until blended. 
4. Mix in the mini chocolate chips and  chopped craisins. Divide the dough in half. 
5. Shape into logs about 8 to 10" long.  Roll each log in half the chopped walnuts.
6. Wrap in parchment or wax paper and refrigerate until firm. Can also be wrapped in foil and frozen (thaw when ready to use). 
7. To Bake: Preheat oven to 350°. Line several sheet pans with parchment.
8. Slice dough into 1/4" slices. Place approximately 2” apart on a sheet pan and bake for 10 to 12 minutes or until edges are lightly browned. 
9. Remove to wire racks to cool.
10. Once cooled, sprinkle the cookies with powdered sugar.

Microwave Cashew Brittle

My mom’s peanut brittle was SO good! She made multiple batches for friends, neighbors and family and during her later years always made it in the microwave. Everyone once in awhile she’d also make cashew brittle 

Microwave Cashew Brittle 

1 cup granulated sugar

1/2 cup light corn syrup

1 cup cashews chopped

1 tablespoon butter

1 teaspoon vanilla

1 teaspoon baking soda

1. Line a cookie sheet with a silicon sheet or generously butter it; set aside.
2. In a large microwave safe bowl add the sugar and corn syrup;  mix. 
3. Put in the microwave and cook for 3 minutes. Stir. 
4. Put back into the microwave and cook for an additional 3 minutes – the mixture should be light amber in color.
   
5. Stir in the cashews. Cook for an additional 3 to 5 minutes — stop at the end of each minute and when it turns golden brown in color, it is finished. (If cooked too long it will burn.).
   
6. Remove from the microwave and stir in the butter and vanilla. Continue cooking for an additional minute. Remove and stir in the baking soda—it will start to foam and become thick.
7. Spread the mixture on the buttered baking sheet and allow to completely cool. I like to wait until cool enough to touch and then stretch it so it is not so thick. 

   

   Above - brittle after being poured onto the silicon sheet.
   Below = brittle after being stretched. 

   

8. Break into pieces.

Recipe without photos . . .Microwave Cashew Brittle 

1 cup granulated sugar

1/2 cup light corn syrup

1 cup cashews chopped

1 tablespoon butter

1 teaspoon vanilla

1 teaspoon baking soda

1. Line a cookie sheet with a silicon sheet or generously butter it; set aside.
2. In a large microwave safe bowl add the sugar and corn syrup;  mix. 
3. Put in the microwave and cook for 3 minutes. Stir. 
4. Put back into the microwave and cook for an additional 3 minutes – the mixture should be light amber in color.
5. Stir in the cashews. Cook for an additional 3 to 5 minutes — stop at the end of each minute and when it turns golden brown in color, it is finished. (If cooked too long it will burn.).
6. Remove from the microwave and stir in the butter and vanilla. Continue cooking for an additional minute. Remove and stir in the baking soda—it will start to foam and become thick.
7. Spread the mixture on the buttered baking sheet and allow to completely cool. 
8. I like to wait until cool enough to touch and then stretch it so it is not so thick. 
9. Break into pieces.
10. . 
11. Break into pieces.

 

Red Velvet Crinkle Cookies

Ho, ho, ho . . . these are definitely the cookies that would entice Santa and Mrs. Clause and any of their many helpers. I found these festive cookies at Live Well Bake Often blog along with a useful tip for coating them with powdered sugar + suggestions for making them ahead and freezing. 

Red Velvet Crinkles Cookies     Makes approximately 2 dozen 

1 ¾ cups all-purpose flour  (220 grams)

3 tablespoons natural unsweetened or Dutch process cocoa powder (16 grams)

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter softened (115 grams)

¾ cup packed light brown sugar (150 grams)

¼ cup granulated sugar (50 grams)

1 large egg at room temperature

1 large egg yolk at room temperature

1 teaspoon pure vanilla extract

1 tablespoon liquid red food coloring (15 ml)

Coating:

¼ cup granulated sugar (50 grams)

½ cup powdered sugar (60 grams)

1. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. In a large mixing bowl, sift the flour and cocoa powder together, then whisk in the baking powder and salt until well combined.
   
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. 
4. Mix in the brown sugar and granulated sugar for 1 to 2 minutes or until well combined.
   
5. Mix in the egg, egg yolk, vanilla extract, and red food coloring, making sure to stop and scrape down the sides of the bowl as needed.
   
6. Mix in the dry ingredients until just combined.
7. Using a 1 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets.
8. Roll each ball of cookie dough in the granulated sugar (this will help the powdered sugar stick to the cookies better), then generously coat in the powdered sugar.
   
9. Return to the prepared baking sheets, making sure to leave 2-inches between each ball of cookie dough.
10. Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
    
11. Store cookies in an airtight container at room temperature for up to five days.

Freezing Instructions: Scoop the cookie dough onto a parchment-lined baking sheet and freeze for 1 to 2 hours. Once frozen, transfer the cookie dough to a large freezer bag and freeze for up to 3 months. Thaw the cookie dough balls overnight in the refrigerator, coat in the granulated sugar and powdered sugar, and bake as directed.

Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.

Recipe without photos . . . Red Velvet Crinkle Cookies     Makes approximately 2 dozen 

1 ¾ cups all-purpose flour  (220 grams)

3 tablespoons natural unsweetened or Dutch process cocoa powder (16 grams)

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup unsalted butter softened (115 grams)

¾ cup packed light brown sugar (150 grams)

¼ cup granulated sugar (50 grams)

1 large egg at room temperature

1 large egg yolk at room temperature

1 teaspoon pure vanilla extract

1 tablespoon liquid red food coloring (15 ml)

Coating:

¼ cup granulated sugar (50 grams)

½ cup powdered sugar (60 grams)

1. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. In a  mixing bowl, sift the flour and cocoa powder together, then whisk in the baking powder and salt until well combined.
   
   
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. 
4. Mix in the brown sugar and granulated sugar for 1 to 2 minutes or until well combined.
5. Mix in the egg, egg yolk, vanilla extract, and red food coloring, making sure to stop and scrape down the sides of the bowl as needed.
6. Mix in the dry ingredients until just combined.
7. Using a 1 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets.
8. Roll each ball of cookie dough in the granulated sugar (this will help the powdered sugar stick to the cookies better), then generously coat in the powdered sugar.
9. Return to the prepared baking sheets, making sure to leave 2-inches between each ball of cookie dough.
10. Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
11. Store cookies in an airtight container at room temperature for up to five days.

Freezing Instructions: Scoop the cookie dough onto a parchment-lined baking sheet and freeze for 1 to 2 hours. Once frozen, transfer the cookie dough to a large freezer bag and freeze for up to 3 months. Thaw the cookie dough balls overnight in the refrigerator, coat in the granulated sugar and powdered sugar, and bake as directed.

Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.