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    Showing posts with label christmas. Show all posts
    Showing posts with label christmas. Show all posts

  1. Swedish Kringle

    Saturday, December 28, 2013

     

    It's a tradition in my family to have Swedish Kringle for breakfast on Christmas morning. My grandma is Swedish, so my mom got the tradition/recipe from her and this is the first Christmas I've made the same recipe. Not being able to be with family on Christmas is hard, but continuing family traditions definitely  makes it easier. 


    Swedish Kringle
    serves 4-6

    Bottom layer, crust
    - 1 cup flour
    - 1 stick butter, room temp.
    - 2 TB water

    Top layer, choux pastry
    - 1 stick butter
    - 1 cup water
    - 1 tsp almond extract
    - 1 cup flour
    - 3 eggs

    Glaze
    - 1 cup powdered sugar
    - 1/4 tsp almond extract
    - small amount of milk until desired consistency is reached
    - sliced almonds for topping


    Preheat oven to 350 degrees.

    Begin by preparing the choux pastry (top layer) of the Kringle. 
    Bring the water and butter to boil - in a medium saucepan. Remove from heat once boil is achieved and butter has melted completely. Add in almond extract. Whisk the flour in until it becomes a cohesive dough. Set it aside to cool.

    While the choux dough is cooling, prepare the crust (bottom layer). 
    Mix together the flour, butter and water like you would a pie crust, do not over-mix. Divide into two equal portions and pat into long strips next to each other on a parchment paper lined baking sheet. Should be about 1/4 inch thick.

    Return to the choux dough and add in the eggs one at a time - taking care to mix in thoroughly and carefully so as not to scramble the eggs. Spread the choux dough evenly over the crust.
    Bake for at least 50 minutes, or until the pastry is a deep golden brown.

    Remove the Kringle from the oven and allow to cool slightly in the pan while you prepare the glaze. (The pastry will be puffy when taken out of the oven, but will deflate as it cools, this is normal.)

    Mix together the powdered sugar, almond extract and milk, a tablespoon at a time, until desired consistency is reached. Spread/Drizzle on pastry while it is still slightly warm. Top with sliced almonds.

    Swedish Kringle is best eaten fresh, but it can keep in an airtight container for at least a week - although it won't stay as crisp as when it is fresh and warm.


    Enjoy!

    Posted by Katrina at 5:53 PM | Labels: , , , , , , | 1 comments | |

  2. Mint Oreo Truffles

    Wednesday, January 16, 2013



    I'm sorry I haven't been posting too regularly. It's not because I haven't been taking photos or making food, it's because I keep forgetting or don't have the time to post. I am about a month behind in my posts, I made these truffles about a week before Christmas, so that should tell you something... I am not the most organized person, as anyone who knows me can tell you as well.

    I had truffles like these at a birthday party I went to with my daughter. Her friend Andrew was having his 2nd birthday party and his mom is a great baker and cook as well. She made a rich and delicious chocolate cake along with these truffles for dessert. I especially liked these because they taste so light and chocolate-y. Like you can keep eating them and the chocolate flavor doesn't become overwhelming.

    This is probably the easiest recipe ever. Does not require a lot of skill and it has simple ingredients. Although I do not feel that the mint flavor was strong enough for my tastes, so I'm going to make them again and add some peppermint extract - I'll let you know how it goes after I make them again.

    Mint Oreo Truffles

    - eight ounces softened cream cheese
    - one package of mint oreos
    - semi-sweet chocolate chips, about a cup and a half
    - white chocolate, or candy melts
    - sprinkles [optional]



    To start making the truffles, crumble up the oreo cookies and crumb them in either a blender or food processor. If you use a blender, like me, you may have to do it in batches. Pour the oreo crumbs into a medium sized bowl and add in the softened cream cheese, with a mixer on medium mix until well combined. 
    Place the bowl in the fridge for an hour to chill.

    While the oreo mixture is chilling, melt your semi-sweet chocolate chips. I used a microwave-safe bowl and put in for fifteen seconds at a time, taking it out and stirring it between each one until it was smooth.
    Take out the oreo mixture after the hour is up and roll into one-inch balls.
    Place them on parchment paper lined pans as you roll them. 
    Put the pans in the freezer for a quick chill, about thirty minutes.
    Take out the pans and dip the balls into the melted chocolate and place back onto the parchment paper.


    If you want to decorate your truffles with melted white chocolate, melt a small amount in the microwave like you did with the semi-sweet chips. Scoop the melted white chocolate [or green white chocolate] into a ziploc bag and snip the tip off. I had to hold the bag with a pot holder since it was pretty hot, but squeeze zig-zags of the chocolate onto the truffles. Sprinkle with sprinkles quickly after, if the chocolate cools before you get the sprinkles on there they won't stick.

    I used green and red since Christmas was coming up, but feel free to use whatever colors you want.


    Posted by Katrina at 5:39 PM | Labels: , , , , , , , , | 1 comments | |

  3. Christmas Cookies and Smiling Faces

    Tuesday, December 4, 2012


    The many faces of Aria. She's turning into quite the little model. 
    She knows to smile now when I point the camera at her and say, "smile", but of course the best shots are candid. 

    I made Christmas cookies! I use the same recipe my mom uses which is delicious because it has hints of nutmeg and cinnamon in it. I also made royal icing for the first time. I found meringue powder at Target and was so excited to try making royal icing.


    This recipe makes a large amount, I always make this much or more so that I can make a few cookies and then freeze the rest of the dough until I want to use it again.

    Cut-Out Sugar Cookies
    - one cup unsalted butter
    - two cups white sugar
    - four eggs
    - five cups of flour
    - three teaspoons baking powder
    - two teaspoons vanilla extract
    - half teaspoon of cinnamon
    - half teaspoon of nutmeg
    - half teaspoon of salt


    Preheat oven to 300 degrees.
    Cream butter and sugar together thoroughly.
    Beat in eggs until light and fluffy.
    Sift dry ingredients together into a separate bowl and then gradually blend into butter mixture.
    Add vanilla.
    Chill dough at least three hours.
    Roll to 1/4 inch thickness on a floured surface. 
    Cut out desired shapes and place on a parchment paper lined baking sheet.
    Bake for 20 minutes.
    Cookies should be barely golden on the bottom and look just baked when they come out of the oven.
    Let cool for five minutes on the baking sheet until transferring to a wire rack to cool completely.

    Keep unbaked dough cold, unused dough freezes well.


    Royal Icing
    adapted from Joy of Baking

    - four cups powdered sugar
    - three tablespoons meringue powder
    - half a teaspoon extract (I used peppermint)
    - 3/4 cup warm water

    In the bowl of an electric mixer, whisk the powdered sugar and meringue powder together until well combined. Add in the water and extract and beat at medium to high speed until very glossy, stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water.

    The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air.

    Makes about three cups.

    Posted by Katrina at 4:12 PM | Labels: , , , , , , , , , , , , , , , | 0 comments | |