Time To Go Fancy

[Sharikee]

[Sharikee]

Peppermint Patties 3 tablespoons unsalted butter, at room temperature

3 tablespoons heavy cream

1¼ teaspoon peppermint extract

½ teaspoon vanilla extract

12 ounces dark chocolate candy melts (available at craft stores and the holiday baking section of specialty groceries)
Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, mix the confectioners' sugar and butter to combine. Add the cream gradually, and mix until the mixture is uniform, 2 to 3 minutes.

2. Add the peppermint and vanilla extracts, and mix to combine, 1 minute more.

3. Place the peppermint mixture on a piece of parchment paper and form it into a log about 2 inches in circumference.

4. Wrap the log in the parchment and transfer to the freezer. Freeze until well chilled, 20 to 30 minutes.

5. Using a sharp knife, cut the frozen log into ½-inch-thick wafers. If the mixture seems to have softened, return the wafers to the freezer.

6. Melt the chocolate in the microwave in 15-second intervals, mixing in between. Line a baking sheet with parchment paper. Working one at a time, dip each wafer into the melted chocolate with a fork. Tap away excess chocolate from the base, then transfer each dipped piece to the prepared baking sheet. Let set fully.

7. Once the chocolate has set, use a spoon to drizzle more melted chocolate over the peppermint patties in a decorative fashion. Let set fully before serving. Store in an airtight container for up to a week.

[Sharikee]

Peppermint Red Velvet Cake Roll
Ingredients
For the cake:

1 cup

all-purpose flour
2 teaspoons

unsweetened cocoa powder
3/4 teaspoon

baking powder
1/2 teaspoon

baking soda
1/2 teaspoon

salt
4

large eggs
3/4 cup

sugar
2 tablespoons

melted butter, cooled but still liquid
1 teaspoon

vanilla extract
2 tablespoons

buttermilk
1 teaspoon

white vinegar

Red food coloring

For the peppermint buttercream:

1/2 cup

(4 ounces) egg whites, from about 4 large eggs
1 1/3 cups

granulated sugar
2 cups

unsalted butter, softened
3 1/2 ounces

white chocolate, melted
3/4 teaspoon

peppermint extract, or to taste
1 teaspoon

vanilla extract

To assemble:

Powdered sugar for dusting

Crushed candy canes or peppermint candies for garnish
Instructions

Preheat oven to 35o°F. Spray a jelly-roll pan (9-x13-inch or 10-x15-inch pan) or sheet cake pan (with sides) with nonstick spray. Line with parchment paper and set aside.

Sift together the dry ingredients and set aside. Whip the eggs and the sugar on medium-high until nearly tripled in volume and the mixture becomes pale in color, about 5 minutes with a stand mixer. Turn the mixer down to medium-low and add the butter and vanilla. Add in the buttermilk, vinegar, and red food coloring (to desired shade).

Stop the mixer and sift half of the dry ingredients over the liquid ingredients in the mixing bowl. Mix on low until just combined. Stop the mixer, add the rest of the dry ingredients, and mix until just combined.

Pour the batter into the prepared pan. Tilt the pan until the batter is evenly distributed. Bake for 13 to 15 minutes, or until the surface springs back after being touched.

Meanwhile dust a clean kitchen towel with powdered sugar and lay it flat on your work surface. As soon the the cake is done baking, promptly but carefully lift the cake out of the pan with the edges of the parchment paper. Invert the cake directly on top of the prepared towel. Remove the parchment from the back of the cake and discard. Dust the back (now top) of the cake with powdered sugar.

Starting with one of the short sides, roll the warm cake within the towel. Leave seam-side down to cool.

While the cake cools, make the buttercream. Place the egg whites and sugar in the bowl of a stand mixer and whisk to combine. Fill a saucepan with a couple inches of water and heat over medium-high. Place the mixing bowl on top to create a double-boiler. Stirring intermittently, heat the egg mixture until hot to the touch, about 150 degrees on a candy thermometer.

Once hot, carefully transfer the bowl back to the mixer. With the whisk attachment, beat on high until the outside of the bowl returns to room temperature. Stop the mixer and swap out the whisk for the paddle attachment.

With the mixer on low, add in the remaining ingredients. Once incorporated, mix on medium-high until silky smooth.

To assemble, carefully unroll the cake and remove the towel. Spread about a 1/2 inch of buttercream over the surface of the cake. Carefully re-roll the cake. Place the cake seam-side down on a cake plate or serving dish. Frost with the remaining buttercream and garnish as desired.

Recipe Notes

The key to success with this recipe is to have everything prepared ahead of time. Be sure to have the baking pan sprayed and lined before making the cake batter. Time is of the essence when it comes to rolling the cake in the towel, so be sure to have it prepared before the cake comes out of the oven.
If the cake cracks as you roll it, just take a deep breath. You can still "stick" the pieces together with the buttercream and it will taste just as delicious.

[Sharikee]

Sky-High Banana Pudding Pie
Ingredients

5 tablespoons

unsalted butter
1

(11-ounce) box Nilla wafers, divided
1 teaspoon

kosher salt, divided
1 cup

jarred caramel sauce (not syrup), such as Mrs. Richardson’s
1 cup

chopped pecans (4 ounces)
4 cups

cold heavy cream, divided
1/4 cup

instant banana cream pudding mix
2

medium ripe bananas
2 tablespoons

cold water
1 teaspoon

unflavored powdered gelatin

Chocolate curls or cocoa powder, for garnish (optional)
Instructions
Make the crust:

Melt 5 tablespoons unsalted butter in the microwave or on the stovetop.

Place 35 Nilla wafers in a food processor fitted with the blade attachment. Pulse until fine crumbs form, about 25 (1-second pulses). Sprinkle 1/4 teaspoon of the kosher salt and drizzle the butter over the crumbs. Pulse until the mixture looks like wet sand, about 5 (1-second) pulses. (Alternatively, crush the wafers in a plastic bag with a rolling pin, transfer to a bowl, and stir in the salt and butter by hand.)

Transfer the crumb mixture to a 9-inch pie plate (not deep dish) and press the crumbs evenly into the bottom and up the sides as best as you can. Use the bottom of a flat measuring cup to press the crumbs into a tight, even layer.

Make the pecan caramel and banana cream:

Place 1 cup caramel sauce in a glass measuring cup or medium heatproof bowl. Microwave until warm, 45 seconds to 1 minute. Add 1 cup chopped pecans and the remaining 3/4 teaspoon kosher, and stir to combine.

Transfer half of the pecan caramel (about 3/4 cup) into the crust and spread into an even layer (do not go up the sides). Refrigerate while you prepare the banana cream; leave the remaining caramel out at room temperature.

Place 2 cups of the cold heavy cream in a large bowl and beat with an electric hand mixer on medium speed until soft peaks form, 2 to 3 minutes. (Alternatively, use a stand mixer fitted with the whisk attachment.) Add 1/4 cup instant banana cream pudding mix and beat on medium speed until thick, fluffy, and mousse-like, about 30 seconds more.

Assemble the pie:

Remove the pie crust from the refrigerator. Peel and slice 2 medium bananas crosswise into 1/2-inch-thick disks. Arrange them evenly over the caramel. Top with half of the banana cream (about 2 cups) and spread into an even layer. Arrange 19 Nilla wafers in a single layer over the banana cream.

Repeat layering the remaining pecan caramel, followed by the remaining banana cream. Arrange 24 Nilla wafers over the cream in a single layer, letting some of them extend over the crust like a shelf. Refrigerate while you make the topping.

Place 2 tablespoons cold water in a small microwave-safe bowl, sprinkle with 1 teaspoon unflavored powdered gelatin, and let sit for 5 minutes. Microwave until the gelatin dissolves (there may be a few tiny lumps), 5 to 10 seconds. Set aside to cool.

Meanwhile, place the remaining 2 cups cold heavy cream in a large bowl or bowl of a stand mixer. Beat with an electric hand mixer or with the whisk attachment on medium speed until soft peaks form, 2 to 3 minutes. Add the gelatin and continue beating until stiff peaks form, 30 seconds to 1 minute.

Top the pie with the whipped cream mixture, mounding it higher in the center so it looks like a dome. Refrigerate uncovered until the filling is cold and set, at least 4 hours or ideally 8 hours. Before serving, garnish with chocolate curls, a dusting of cocoa powder, or crushed leftover Nilla wafers. (To make chocolate curls, use a Y-shaped vegetable peeler to shave curls from a chocolate bar.)

[Sharikee]

Brown Butter Raspberry Shortbread
Ingredients

3 sticks

(12 ounces) unsalted butter
2/3 cup

granulated sugar
1 teaspoon

kosher salt
3 1/3 cups

all-purpose flour
3/4 cup

jam, such as raspberry or strawberry, preferably not chunky
1/4 teaspoon

flaky salt
Instructions

Melt 3 sticks unsalted butter in a large, light-colored skillet or small pot over medium heat. Continue to cook, stirring occasionally, until the milk solids have separated from the fat and turn dark golden brown and smell nutty, 8 to 10 minutes. Carefully scrape the browned butter into the bowl of a stand mixer (or large heatproof bowl if using an electric hand mixer).

Refrigerate until firm and cold to the touch, about 1 1/2 hours. Meanwhile, line an 8x8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

Add 2/3 cup granulated sugar and 1 teaspoon kosher salt to the brown butter. Beat with the paddle attachment on medium-low speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula.

Add 3 1/3 cups all-purpose flour and beat on the lowest speed until a dough just comes together, about 1 1/2 minutes. Transfer 3/4 of the dough (23 ounces or 2 2/3 cups) to the baking pan. Press into an even layer with your hands or the bottom of a measuring cup.

Dock the dough by pricking all over with a fork. Spread 3/4 cup jam evenly over the top. Crumble the remaining dough in small pieces and scatter evenly over the jam, covering most of the jam. Freeze while the oven heats. Arrange a rack in the middle of the oven and heat the oven to 350ºF.

Bake until lightly browned on top, 45 to 55 minutes. Sprinkle with 1/4 teaspoon flaky salt. Immediately run a thin knife or offset spatula along the edges of the shortbread to loosen from the parchment. Let cool completely in the pan, 1 to 1 1/2 hours.

Grasping the excess parchment paper, lift the shortbread slab out of the pan and place on a cutting board. Discard the parchment paper. Cut into 16 (4x1-inch) pieces.

Recipe Notes

Make ahead: The butter can be browned and refrigerated for up to 3 days. Beat the butter with the paddle attachment on medium speed for a minute or two to soften slightly before adding the sugar and salt and proceeding with the recipe.

Storage: The shortbreads can be stored in an airtight container for up to 5 days or frozen between layers of parchment paper for up to 3 months. Thaw

[Sharikee]

Gingerbread and White Chocolate Mousse Trifle

Ingredients

Gingerbread

Nonstick baking spray

1 1/4 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1/2 cup unsulfured molasses

1/2 cup sugar

1 stick unsalted butter, melted

1 large egg

1 1/2 teaspoons finely grated ginger

1 tablespoon minced crystallized ginger

1/2 cup water

Mousse

2 teaspoons unflavored powdered gelatin

4 large egg yolks

1/4 cup sugar

3 cups heavy cream

1/2 cup whole milk

2 teaspoons finely grated lemon zest

1/2 teaspoon kosher salt

10 1/2 ounces white chocolate, chopped

Caramel

3/4 cup sugar

1/2 cup pomegranate juice

1/2 teaspoon fresh lemon juice

1/2 cup fresh pomegranate seeds

Slivered crystallized ginger, for garnish

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Directions
Make the gingerbread

Preheat the oven to 325°F. Line the bottom of a 9- x 13-inch baking pan with parchment paper and lightly spray the bottom and side of the pan with baking spray.

In a bowl, sift the flour with the ground ginger, baking soda, salt, cloves and nutmeg. In a large bowl, beat the molasses with the sugar and butter at medium speed until fluffy. Beat in the egg and the fresh and crystallized ginger. At low speed, beat in the dry ingredients. Gradually beat in the water. Spread the batter in the prepared pan.

Bake the gingerbread for about 20 minutes, rotating the pan once, until a tester inserted in the center comes out clean. Transfer the gingerbread to a rack to cool for 30 minutes, then turn it out and let it cool completely, 1 hour. Refrigerate the gingerbread until firm, about 1 hour. Peel off the parchment paper and cut the gingerbread into 1-inch cubes.

Meanwhile, make the mousse

In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand for 5 minutes. In a medium bowl, beat the egg yolks with the sugar until fluffy.

In a medium saucepan, combine 1/2 cup of the cream with the milk, zest and salt and bring to a simmer. While whisking, drizzle the hot milk mixture into the egg yolks until incorporated. Transfer the mixture to the saucepan and cook over low heat, stirring, until the custard is thickened and coats the back of a spoon, about 10 minutes. Remove from the heat. Add the gelatin and white chocolate and stir until melted. Strain the custard into a medium metal bowl set in a bowl of ice water and cool to room temperature, stirring, about 2 minutes. Remove the bowl from the ice bath.

In a large bowl, beat the remaining 2 1/2 cups of heavy cream until soft peaks form. Fold the whipped cream into the custard. Refrigerate the mousse until chilled, about 2 hours.

Make the caramel

In a medium saucepan, combine the sugar with 3 tablespoons of water and cook over moderate heat, stirring, until the sugar dissolves; brush down the side of the pan with a wet pastry brush. Cook undisturbed until a medium-amber caramel forms, about 5 minutes. Carefully add the pomegranate juice and lemon juice and simmer until slightly thickened, about 5 minutes. Let cool to room temperature.

In an 8-inch, 2-quart trifle bowl, make four layers of the gingerbread, mousse, and caramel. Garnish with the pomegranate seeds and crystallized ginger slices and serve.

[Sharikee]

Hot Chocolate Fudge

Ingredients

2 Cups Dark Chocolate Chips
14 ounces Sweetened Condensed Milk - divided
1½ Cup White Chocolate Chips
1½ Cups Mallow Bits, mini hot chocolate marshmallows

Instructions

In a microwave safe bowl; combine white chocolate chips with 5 Tablespoons sweetened condensed milk.
In a separate bowl; combine dark chocolate chips with remaining sweetened condensed milk.
Line a square 9x9 pan (or 8x8) with foil or parchment paper and generously grease with butter or shortening.
Microwave dark chocolate 30 seconds, stir. Microwave 15 seconds then stir vigorously until chocolate is smooth. Transfer mixture into prepared pan and spread into an even layer.
Microwave white chocolate 30 seconds. Stir until smooth. Spread mixture on top of dark chocolate layer. (This will take some finesse to spread into a thin layer)
Top with mini marshmallows then gently press down.
Refrigerate at least 6 hours to set.
Remove fudge and foil from pan. Carefully peel all foil from fudge.
Cut fudge into bite sized pieces and serve.

Notes

I use the white chocolate layer just to stick the marshmallows on top. Some readers have wanted a thicker layer of white chocolate. If you prefer a thick white layer feel free to increase the white chocolate layer ingredients to fit your preference.

[Sharikee]

Mini Caramel Pecan PiesCinnamon Roll Pie Crust

One 14.1-ounce package refrigerated pie crusts (2 crusts)

1 stick unsalted butter, melted

1 cup light brown sugar

4 teaspoons ground cinnamon

1 teaspoon pure vanilla extract

Mini Caramel Pecan Pies

⅓ cup dark corn syrup

1 large egg

1 large egg yolk

1 teaspoon pure vanilla extract

Pinch of salt

12 caramel candies, halved, plus ½ cup

¾ cup chopped pecans

Whipped cream, for serving

1 tablespoon heavy cream
Directions

1. Make the Cinnamon Roll Pie Crust: Preheat the oven to 375˚F. Lightly grease a 24-cavity mini muffin pan or two 12-cavity mini-muffin pan.

2. On a lightly floured surface, roll out the pie crusts to about ¼-inch thickness.

3. In a small bowl, mix together the butter, brown sugar, cinnamon and vanilla. Spoon the mixture into the center of each crust. Use a spatula to spread it evenly to the edge.

4. Starting with the side closest to you, roll each crust into a tight spiral. Cut the finished spirals into ½-inch-thick pieces.

5. On a lightly floured surface, use a rolling pin to roll each piece into a ¼-inch-thick round. Place each piece into a cavity of the prepared mini-muffin pan. Chill the pan in the refrigerator while you prepare the filling.

6. Make the Mini Caramel Pecan Pies: In a large container with a spout, whisk together the corn syrup, egg, egg yolk, vanilla and salt.

7. Remove the pan from the refrigerator and top each pie crust with half a caramel candy and ½ tablespoon pecans. Pour the egg mixture into each pie crust, filling to just under the top edge.

8. Bake until the custard is set and the pie crust is golden brown, 18 to 20 minutes. Let cool 5 minutes, then transfer to a cooling rack to cool completely. Don’t let the pies cool in the pan—they will stick. If they are difficult to remove, warm the pan in the oven for 5 minutes and try again.

9. Just before serving, top each pie with a dollop of whipped cream. In a heat-safe bowl, microwave the remaining caramel candies with the heavy cream for about 1 minute. Stir until smooth and melted. Drizzle the caramel over the top of each pie. Serve immediately.

[Sharikee]

Peppermint Cream Squares
Ingredients
For the shortbread:

1 cup

unsalted butter, softened
1/2 cup

powdered sugar
1/2 teaspoon

salt
2 cups

all-purpose flour

For the peppermint filling:

30

soft mint candies
1 cup

powdered sugar, divided
1/4 cup

cream cheese
2 tablespoons

whole milk

Peppermint extract (optional)

Shop Recipe
Instructions

Heat the oven to 350°F. Line an 8x8 baking dish with parchment so that the ends hang over the sides of the pan. Coat the parchment and exposed sides of the pan with nonstick spray.

To make the shortbread, beat the butter in a stand mixer or with a hand blender until it is creamy. Scrape down the sides of the bowl and add the sugar. Beat again until the butter and sugar are light and fluffy, like frosting. With the mixer on low speed, beat in the flour and the salt until the dough comes together and no more dry flour is visible.

Scoop out about 1/2 cup of the dough, transfer it to a covered container, and refrigerate. Scrape the remaining dough into the baking dish. Press the dough flat with buttered hands, pushing the dough into the corners and smoothing the top. Bake for 20-25 minutes, until the shortbread is turning golden around the edges. Remove from the oven and cool for 10 minutes.

While the shortbread is baking, prepare the filling. Place the soft mint candies the bowl of a food processor and pulse until they have broken down into powder with pieces no larger than rock salt. Be forewarned: this will make an enormous racket! Alternatively, you can place the candies in a sturdy plastic bag, go outside, and smash the candies with a hammer. (A fantastic holiday stress-reliever.)

Mix the powdered candies with 1/2 cup of the powdered sugar and set aside. In a separate bowl, whisk together the cream cheese and milk. Warm briefly in the microwave if the cream cheese is too stiff. Add the remaining 1/2 cup of powdered sugar and 3/4 cup of the powdered candy mixture to the cream cheese. Whisk to form a thick paste. Taste and add peppermint extract in 1/4 teaspoon increments if you'd like a stronger peppermint flavor.

When the shortbread has cooled but is still warm to the touch, pour the peppermint cream mixture over the top and spread it evenly into the corners. Remove the reserved shortbread dough from the fridge and crumble it evenly over the top of the peppermint cream (or grate it on the large holes of a cheese grater).

Bake the peppermint bars for another 10-13 minutes, until the edges are just starting to bubble. The crumbs will still be fairly light-colored. Let the bars cool in the pan for 15 minutes and then sprinkle the top with a few tablespoons of the remaining peppermint powder (you may not use it all) while the bars are still warm. Let the bars cool completely, then lift them from the pan and cut into squares.

Peppermint squares will keep in an airtight container for about a week.

[Sharikee]

Mini Chocolate Snowball Cakes
Ingredients

Cakes

½ cup unsalted butter, at room temperature

1 cup light brown sugar

½ cup sugar

2 eggs

1½ teaspoons pure vanilla extract

2¾ cups all-purpose flour

½ cup cocoa powder

1¼ teaspoons baking soda

¾ teaspoon salt

½ cup buttermilk

½ cup warm water

Finishing

3 cups shredded coconut

2⅔ cups whipped topping or whipped cream
Directions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. Make the Cakes: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the brown sugar and sugar until light and fluffy, 4 to 5 minutes.

3. Add the eggs one at a time, and scrape the side of the bowl well after each is added. Add the vanilla extract and mix to combine.

4. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt to combine. Add about half of the flour mixture to the mixer, and mix on low speed to combine.

5. Gradually add the buttermilk and water to the mixer; mix to combine. Add the remaining flour mixture and mix to combine.

6. Scoop the batter (an ice-cream scoop works great) into 16 even mounds on the prepared baking sheets. Stagger the cakes, leaving at least 2 inches of space all around—the cakes will spread during baking.

7. Bake until a toothpick inserted into the center of a cake comes out clean, 12 to 15 minutes. Cool completely.

8. Trim the uneven edges from the cakes by pressing a 3-inch circle cookie cutter (or the rim of a large glass) into the center of each cooled cake. You will end up with 16 perfect circles.

9. Spread the coconut into an even layer on a large plate or baking sheet.

10. Build the Cakes: Scoop ⅓ cup whipped topping or whipped cream onto a cake and then place another cake on top. Press down on the top cake until some of the filling comes out the sides and then use a spatula to spread this excess all over the sides and top. Repeat with the remaining cakes and whipped cream.

11. Roll the cakes in the coconut to coat all over. Refrigerate the cakes until ready to serve. They will keep in the refrigerator, stored in an airtight container, for up to a week.

[Sharikee]

Gingerbread-Spiced Cinnamon Rolls
Ingredients
For the Dough:

1 1/2 c.

whole milk
2/3 c.

plus 1 tbsp. granulated sugar, divided
1

.25-oz. packet active dry yeast
3

large eggs, at room temperature
2 tsp.

vanilla extract
3/4 c.

salted butter (1 1/2 sticks), melted and cooled until just warm
6 1/2 c.

all-purpose flour, plus more for surface
1 tsp.

salt

Butter or nonstick spray

For the Filling:

6 oz.

cream cheese, softened
6 tbsp.

salted butter, melted and cooled
1 c.

granulated sugar
1 tbsp.

ground ginger
1 tbsp.

ground cinnamon
1 tsp.

ground allspice
1 tsp.

ground cloves
1 tsp.

ground nutmeg

For the Icing:

2 oz.

cream cheese, softened
1/4 c.

butter, room temperature
2 1/2 c.

powdered sugar
1 tsp.

coconut extract

Pinch kosher salt
1 tbsp.

whole milk
1/2 c.

sweetened coconut flakes
1/4 c.

white sparkling sugar

Directions

1 For the dough: Heat the milk in a small saucepan over medium heat to between 110° and 115° on an instant read thermometer, about 3 minutes. Remove the pan from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to combine. Let the milk rest for 5 minutes until it's foamy. Whisk the eggs, vanilla extract, and the cooled melted butter into the milk.
2 Combine the flour, salt, and the remaining 2/3 cup of sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add the milk mixture to the bowl and stir with a spatula to combine into a messy clump. Mix the dough on medium-low speed, until it is smooth and pulling away from the sides of the bowl, 9 to 7 minutes. Cover the bowl with plastic wrap and place it in a warm, draft-free place for 45 minutes to 1 hour, until the dough has doubled in size.
3 For the filling: Meanwhile, combine the sugar, ginger, cinnamon, allspice, cloves, and nutmeg in a small bowl.
4 Scrape the dough out of the bowl with a spatula onto a lightly floured surface. Sprinkle a small amount of flour over top of the dough and roll it into a rectangle, about 12 by 24 inches. Dollop the cream cheese by the teaspoonful all over the dough, spread with a butter knife into a thin layer (it's okay if it isn't perfectly even). Sprinkle the cinnamon-sugar mixture over top, then drizzle evenly with the melted butter.
5 Cut the rectangle in half cross-wise. Working with one sheet of dough, start at the end closest to you and roll the dough tightly towards the other end, creating a log. Pinch the seam together and place seam side down on a cutting board. Cut the roll into 8 buns with a sharp knife, each about 1 1/2-inch thick. Repeat with the other piece of dough.
6 Butter or spray 2 8- or 9-inch round cake pans with nonstick cooking spray. Place 8 rolls in each pan, pinwheel side up, evenly spaced. Cover the pans with plastic wrap and let the rolls rise until the edges just touch, 20 to 30 minutes.
7 To bake immediately: Preheat the oven to 350°. Bake for 35 to 40 minutes, until the top is lightly golden. Let rest for 15 minutes in the pan, then transfer to a cooling rack or serving board.
8 To make ahead: Cover and refrigerate the rolls for up to 24 hours. Preheat the oven to 350°. Pull the cinnamon rolls out of the refrigerator and let sit at room temperature for 30 minutes before baking. Bake for 35 to 40 minutes, until the top is lightly golden. Let rest for 15 minutes in the pan, then transfer to a cooling rack or serving board.
9 For the icing: Beat the cream cheese and butter in a medium bowl with a hand mixer on medium speed until softened. Add the powdered sugar, coconut extract, and milk, and mix on medium speed until smooth and fluffy.
10 Slather the icing over the warm rolls and allow it to drip down the sides. Top with coconut and sparkling sugar for a snowy finish.

[Sharikee]

No-Bake Christmas Cheesecake Bars

Ingredients
Cranberry Garnish

4 oz fresh cranberries
1/2 cup maple syrup
Sugar for rolling

Cranberry Sauce

4 oz fresh cranberries
8 tsp water
6 tsp maple syrup

Crust

1 1/2 cups 225g pitted dates
1 1/2 cups 150g walnut halves/pieces
1 Tbsp 14g coconut oil
1/8 tsp sea salt

Filling

1 cup 236mL full fat coconut milk
3/4 cup 195g raw cashew butter*
1/3 cup 79mL freshly squeezed lemon juice (juice of about 1.5 lemons)
1/4 cup 56g coconut oil, melted
1/4 cup 59mL or 80g pure grade A maple syrup
1 tsp vanilla extract
1 pinch sea salt

Instructions
Cranberry Garnish

Soak cranberries in maple syrup overnight.
Drain and set aside for garnish. Alternatively, if you want to make sparkling cranberries, you can roll in granulated sugar, then allow to dry on a sheet pan for about an hour.

Cranberry Sauce

Combine all ingredients in a shallow saucepan.Bring to a boil, then reduce to simmer and allow to cook for about 10 minutes or until the cranberries have broken down.
Use an immersion blender to make a smooth sauce. Refrigerate in a sealed container until ready to use.

Crust

Before you begin to make the crust, line an 8×8″ brownie pan with parchment paper. Cut 2 long sheets to line the pan with overhanging sides.
To make the crust, place all of the crust ingredients in a food processor and pulse for about a minute or until the mixture is well combined and broken down a bit. Don’t over blend. The crust should still have a little texture to it. The mixture should stick together when pressed, but won’t form one big sticky ball in the food processor (like you may want in other recipes). If the mixture seems a little dry, add a few more dates. If it’s too sticky, add some more walnuts.
Pour the crust mixture in the brownie pan and gently distribute it into an even layer. After you have a nice even layer, press the crust down firmly with your hands or a measuring cup to make a compact layer.

Filling

To make the filling, blend all ingredients (at room temperature***) together in a food processor until smooth.
Pour the filling over the crust and place in the freezer for about 2 hours or until the filling is completely set.

Cut and Garnish

While it’s still frozen, remove from the pan by gently pulling on the overhanging parchment and place on a cutting board.
Wait about 5 minutes and then slice into 16 bars using a sharp knife. Wipe knife between cuts to make bars come out with clean edges.
Allow to sit at room temperature for about 20 minutes before serving to allow them to soften a bit. Garnish with cranberry sauce and candied cranberries just before serving. Store under refrigeration in a sealed container for up to 5 days. The cheesecake bars should be served very cold for the right texture. Remove from refrigeration just before serving so they don't become too soft. They can also be stored in the freezer in a sealed container for even longer!

[Sharikee]

Black Forest Cake
Ingredients

1 cup milk

1 tablespoon vinegar

1 ¾ cups all-purpose flour

2 cups white sugar

¾ cup unsweetened cocoa powder

1 teaspoon baking powder

2 teaspoons baking soda

½ teaspoon salt

2 eggs

½ cup vegetable oil

1 cup strong brewed coffee, cold

1 teaspoon vanilla extract

1 (21 ounce) can cherry pie filling

½ cup cherry liqueur

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside.

Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated.

Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool completely before filling.

To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.