Fruitcake Whoopie Pies

On the fifth day of Christmas my true love gave to me, fruit cake whoopie....pies! Okay, well you got to give me some credit that was almost a rhyme.

Oh my goodness, is Christmas really in two days!?! It's time to take your battle positions people, this is not a drill!

But fruitcake whoopie pies? FRUITCAKE? Oh yes. From a person who is not particularly fond of fruitcake, you will love this nicer, lighter, and overall friendlier version of said evil pudding. Don't believe me? Try it for yourself! ;)

After many failed attempts each year to create a fruitcake that isn't quite so vile, I had finally thrown in the towel and called it quits. This cake was not meant to taste good. Don't get me wrong, I love the idea of fruitcake and all the flavors it encompasses, it's just something about the texture that makes my body squeal "don't feed me cement"! And so I moved on for a while, until one evening in the kitchen making gingerbread, I had a thought: what if fruitcake could be in a different, tastier form? What if fruitcake, perhaps, wasn't a cake at all?

The moment it dawned on me, I dropped everything to create my monster. And you know what? It worked.

I'm not sure why this recipe never occurred to me before! It is absolutely delicious and will, hopefully, change your opinion on fruitcake! So here it is, try it and let me know what you think!

Fruitcake Whoopie Pies
makes approx. 10 large pies

Ingredients:
3 3/4 cups plain flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
3/4 cup softened butter (unsalted)
3/4 cup brown sugar
1 egg
3/4 cup molasses (black treacle)
3/4 cup buttermilk

filling:
1/2 cup butter
2 cups powdered sugar
1 tsp. rum extract
2 tbsp. maraschino cherries, finely chopped
1 tbsp. raisins
1/2 tbsp. candied ginger, finely chopped
1 tbsp. walnuts, chopped
1/2 tbsp. dates, chopped
1 tbsp. milk, more or less depending on desired consistency

*note: the filling includes my favorite dried fruits in a fruitcake, but you can add whatever suits your tastes!

Method:
1. Preheat oven to 375 F. (190 C.) and line three baking sheets with parchment paper.
2. In a medium bowl whisk together flour, salt, baking soda and spices and set aside.
3. In another bowl (preferably bowl of a mixer) whip brown sugar and butter until light and fluffy; should take about two minutes. Scrape the sides and add the egg and beat until well incorporated.
4. Add half of the dry ingredients and mix to combine. Add molasses, the remaining dry ingredients, and the buttermilk.
5. Once the ingredients are completely combined and the dough is formed, scoop 1/4 cup balls out on a baking sheet, 6 per sheet. Bake for fifteen minutes, or until a toothpick inserted into the center comes out clean. Cool on baking sheet on wire rack.
6. While pies are cooling, beat butter in mixer on high until light and fluffy. Turn mixer down to low and add powdered sugar, 1/2 cup at a time and continue to mix on low until all sugar is combined. Add rum extract and mix until combined. Add desired dried and candied fruits and a splash of milk if it looks too thick.
7. When pies are completely cooled, frost them with your fruitcake filling.

There you have it! Un-fruitcake! I hope you enjoy this recipe and many more to come, I just want to thank each and every one of you for taking the time to read my humble little blog! It means so much and I hope this blog will continue to blossom from all your help, I couldn't do it without you! I hope this season fills you with happiness, love and a whole lotta' lovin' from your oven!

From all of us to all of you, Happy Holidays and Merry Christmas!

xo Jenn

Maple Gingerbread Cookies

Hello all! It's the fourth day of my 12 Days of Christmas Revamp!

I absolutely love gingerbread. Recently, I can't seem to get enough of the stuff in my system! So for my fellow gingerbread freaks out there, this will seriously knock your socks off: Maple Gingerbread Cookies. Just let that soak in for a minute and think 'WHY HAVEN'T I THOUGHT OF THIS BEFORE'!

Personally, I have always had a hard time finding a good gingerbread recipe; they were always a bit to crunchy or too strong in taste, but this discovery has changed all that.

Now I understand that adding some maple syrup to gingerbread cookies is a bit stereotypical to my deep seeded Canuck (Canadian) within, but honestly this will be my go to recipe from now on. The cookies are strong enough to hold their shape (say if you wanted to build a gingerbread house like I did), but still deliciously soft when you bite into them. I have finally found a happy balance of spice and texture!

Now let the magic begin! (sorry about the photo quality, in between cameras at the moment!)

Maple Gingerbread Cookies
makes approx. 24 cookies

Ingredients:
5 1/2 cups plain flour, plus more for dusting
1 tsp. baking soda
1 1/2 tsp. salt
4 tsp. ground ginger
4 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1 tsp ground nutmeg
1 cup butter
1 cup brown sugar
2 large eggs
3/4 cup maple syrup
1/2 cup molasses
Royal Icing, for frosting (optional)

Method:
1. Whisk together flour, baking soda, salt and spices in a medium bowl until well mixed.
2. Beat butter and sugar in a mixer on medium-high speed until fluffy and pale. Add eggs one at a time, beat after each addition. Reduce speed to low and add maple syrup and molasses. Gradually add flour mixture and beat until just combined. Divide dough into 3 portions, wrap in cling film and refrigerate for at least an hour. It is best to freeze this dough if you can, I froze my batch for two days: it's a great make-ahead recipe.
3. Preheat oven to 350 degrees F (170 C). If you haven't previously frozen your dough, roll dough out to about 1/4 inch thick on a very floured piece of parchment paper (on a baking sheet) and freeze for 15 minutes.
4. Cut out desired shapes, transfer back to parchment lined baking sheets and freeze for another 15 mins. See why it's just easier to freeze in the first place? ;)
5. Bake cookies for 6 minutes. Remove sheets from the oven and tap them firmly on the counter to flatten (this is not a crucial step they will just be a bit fluffier if you don't). Return to oven and cook until crisp but not darkened, 6-8 minutes. Let cool on sheets on wire racks.
6. Ice with your favorite icing; I prefer royal icing cause it dries and is easiest to transfer.

Seriously, you will LOVE this recipe and it may even slightly change your life.
Until next time!

xo Jenn

Irish Coffee Truffles

Hey all, it's the third day of Christmas in my 12 Days of Christmas Revamp series! I'm back and things are going to get a bit crazy on the blog, because I have finally started my CHRISTMAS BAKING!

This is my favorite part of Christmastime! The hustle bustle, the jolly feelings and, of course, the oodles of endless baking bursting from the kitchen!

One of my favorite holiday treats is truffles. I have made almost every variation under the sun, and these little dandies never let me down. They are so simple you will wonder why you have never made them before, honestly!

And today I made the most sinfully divine truffles I have ever tasted...maybe it's because I have a serious problem with Irish cream. Believe me, if you have only ever had plain chocolate truffles this may change your life. In addition to the dark chocolate, these little babies have coffee and a wee bit of Bailey's just to make things interesting. So here it is folks, give it a try, you will not regret it. :)

Drum roll please........

Irish Coffee Truffles
makes approx. 20 truffles

Ingredients:
1 cup plus 2 tbsp. (200 grams) dark chocolate
2 tbsp. butter (give or take)
2 tbsp. Bailey's Irish Cream (I used homemade)
1 tbsp. instant coffee granules (crushed)
cocoa

Method:
1. Chop the chocolate into small pieces and place bowl over saucepan half filled with water over medium-low heat. Stir until the chocolate is melted completely.
2. Remove from heat and add coffee granules. Stir until coffee is completely dissolved, this may take a while. Stir until chocolate cools down to room temperature.
3. When the chocolate is tempered, add the butter and Irish cream and stir until the chocolate begins to thicken slightly.
4. When completely combined, place bowl in the fridge for a least a good hour and a half.
5. After an hour, the mixture should be thickened and scoop-able. Using a regular teaspoon, scoop out mixture and roll into 1 inch balls. Set the truffles on a baking sheet lined with baking paper and return to the fridge to set up.
6. After about fifteen minutes, your truffles should be ready to embellish! I rolled mine in cocoa, which emphasizes the flavor of the chocolate a little more, but you could use anything from icing sugar to sprinkles! Whatever looks pretty. :)

And that's all she wrote! Serve em' up on a shiny platter and show off your mad truffle skills to all your guests!

I hope you all enjoy them, they are slightly addictive. Sorry about that!

If you haven't already, feel free to follow me on my twitter page: https://twitter.com/ovenwarm

Until next time!

xo Jenn

Sticky Orange Gingerbread Cake

It's time for the second recipe of the Twelve Days of Christmas Revamp with sticky orange gingerbread cake! Oh yes.

This current holiday season I seem to be obsessed with ginger; it's warm, spicy and basically encapsulates Christmas in your mouth. I find myself adding a dash of ginger to nearly everything I eat (okay well most things) just to replicate this divine spice of Christmas.

Okay, so I know sticky gingerbread cake isn't anything new, but let me just clear the air--this is the gingeriest gingerbread cake you will ever taste! Oh my, it is an absolute treat! But what makes this the gingeriest gingerbread cake, you ask? My secret weapon: ginger preserve and candied ginger!

I have always had a love affair with putting candied ginger in my baking. And being a serious ginger connoisseur, it definitely adds that extra ka-pow that my taste buds yearn for. Now, of course you can make candied ginger, but if you're anything like me (and don't have time), my all-time favourite is The Ginger People's crystallized Ginger Chips. They are absolutely perfect for baking and come already chopped into tiny bits, so you don't end up with a spicy giant clump of ginger scorching your poor tongue. Seriously, check them out, http://www.gingerpeople.com/crystallized-ginger/crystallized-ginger-chips.html. I use them in everything. :)

And as for the jam, I first encountered ginger preserve when I first moved to England. Oh. My. Goodness. Why don't we have this in Canada?!? I actually don't think I can function without it in my life anymore. It's the best, trust me. ;)

Anyway, back to the recipe!!!

Sticky Orange Gingerbread cake:
makes about 20 squares

Ingredients:
2/3 cups butter
7 Tbsp. golden syrup (corn syrup)
7 Tbsp. molasses
1/2 cup plus 1 Tbsp. brown (muscovado) sugar
2 tsp. crystallized ginger chips
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. baking soda, dissoled in 2 Tbsp. of warm water
1 cup full-fat milk
2 eggs, beaten to mix
1 1/2 cups plus 1 Tbsp. plain flour

glaze:
1/4 cup ginger preserve
juice of half an orange
zest of half an orange

icing sugar, for dusting

Method:
1. Preheat your oven to 170 degrees Celsius (350 F). Line an ovenproof dish (approx 30cm X 20cm) with parchment paper (or grease it real good with butter).

2. In a saucepan, melt butter over a low heat along with syrup, sugar, molasses, ginger chips and spices.

3. Take off the heat when sugar is dissolved and add milk, eggs and baking soda-water mixture.

4. Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed. It will be pretty liquidy, but don't worry, this adds to the stickiness later!

5. Pour into prepared pan and bake for 45-60 minutes depending on your oven. Bake until risen and firm on top, but be careful not to over bake, as a little stickiness is a good thing.Transfer pan to a wire rack and let cool.

6. In the meantime, heat ginger preserve, orange juice and zest in a saucepan over medium-low heat until liquidy and sugar has dissolved.

7. Poke several holes into the surface of the gingerbread with a skewer, this will let the glaze seep into the cake. It's best to do this when it's still warm. Pour the glaze on top of the gingerbread and spread into all the tiny holes.

8. Cut into 20 square and dust with icing sugar. Serve and enjoy!

This recipe is perfect for entertaining a little or a lot of guests! I hope you enjoy it as much as I do and I dare you to eat just one!

Until next time!

xo Jenn