Baked Brie

I love, love, love, New Year’s Eve. To me, there is nothing better than a glamorous sparkly black dress, champagne and appetizers. NYE encompasses all of these things into one fabulous night. This is such an easy appetizer to throw together; even if you aren’t great at cooking, you can do it. Serve with gourmet crackers or bread and fresh fruit (apples or pears go nicely with this dish). Pour a glass of Dom Perignon and enjoy! 

2013 has been quite the year for me. There have been a lot of changes this year, but starting The Preppy Hostess has to be the best highlight of 2013 for me. Thank you all for following my blog, and I hope you continue to follow and enjoy my posts. Have a preppy, fabulous and safe 2014! Cheers!

Ingredients:

2 sheets of puff pastry  

1 8oz. Brie round

1/3 cup finely chopped toasted cinnamon pecans 

1/4 cup dried cranberries 

2 tbs pure maple syrup 

2 tbs brown sugar 

1 egg for egg wash 

Directions: 

1. Preheat oven to 375. 

2. In a small bowl, combine pecans, cranberries, brown sugar and maple syrup. 

3. Lay out a sheet of puff pastry. Place Brie on top, and then cover round with the nut/cranberry mixture. 

4. Very carefully, cover the Brie by pulling the edges of the puff pastry one at a time and bring the edges together. Once completely covered pinch together at top to hold together.  Take second sheet and decorate top.  You can make leaves or a bow. Place on top and pinch on in places, so it will stay in place. Whisk the egg and brush over the pastry. 

5. Place the Brie on a cookie sheet, lined with parchment paper and bake 15-18 minutes, or until the pastry is golden brown. 

6. Serve with crackers, toasted bread, or fresh fruit.

Cookie Trays

Cookie trays are a fabulous gift idea for friends, family or neighbors. My mom and I prepare these every year, and all of our neighbors rave about them. After preparing several different types of cookies over the past few weeks, I am always left with hundreds of cookies.

Find a platter, it can either be plain or Christmas themed and decoratively arrange your cookies. Wrap in cellophane, and tie a ribbon! If you're feeling extra festive, attach an ornament to the bow. Your friends/family/neighbors will all love receiving these delicious treats but be careful… they'll be looking for it year after year!

Below are photos of the different types of cookies I made this year. Sugar, Molasses, Red Velvet Crinkle, Cranberry White Chocolate, French, and Coconut Almond Joy are just a few of the cookies on the platter. Some of the recipes I posted on the blog below, but If you're looking for the recipes for any of the others, send me an email at thepreppyhostess@gmail.com and I'll be happy to send you the recipes.

Christmas Sugar Cookies

It wouldn't be Christmas without making frosted sugar cookies. Although time consuming, the finished product is worth the time and mess! Every time I make these I am covered head to toe in frosting, and days later I am still finding sprinkles in my kitchen.

I used to frost the cookies with a knife, but  piping the frosting turns the cookies into a work of art,  without a great deal more effort. I suggest  piping the frosting - it makes a huge difference.

 As I said in my previous post, my Grandma Hayes always makes a million different types of cookies around Christmas. These were always one of the staples, and since I can’t make it up to the farm every Christmas, I had to start baking these myself. I’m not sure how old Grandma Hayes’ sugar cookie recipe is, but it goes back many years, as her grandmother used to make them for her. Buttermilk and lard make these cookies sinful, but once a year I figure it’s fine. There’s only three days left until Christmas, and these are one of Santa’s favorites! Whip up a batch today, and may I suggest… when adding sprinkles to the cookie do it over the sink… it helps decrease the chances of finding sprinkles in crazy places mid January!

*Since this is a secret family recipe I will not post the original here. I found a very similar one from Alton Brown. Enjoy!

Ingredients

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

Directions

1. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
2. Preheat oven to 375 degrees F.
3. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Hayes Farm Molasses Cookies

Soft, chewy and full of flavor, these Farmhouse Molasses Cookies are the epitome of a Christmas Cookie. This recipe comes from my Grandma Hayes, who is the best baker on the planet ... (I have over a dozen cousins that will back up that statement!). Every Christmas we would go to Grandma Hayes' farm, in Upstate New York and my cousins and I would sit around her huge, farmhouse-style table, and sample all the cookies she made. Every year, these were always my favorite.  I continue with my Grandmother's Christmas cookie tradition and bake these every year. Cut them into whatever shapes you want, but I always prefer to make them into little gingerbread men. You can also add some frosting and cinnamon candies for a little more detail. Pair these cookies with coffee or tea on a cold winter’s day, for a delicious treat.

*Since this is a secret family recipe I will not post the original here. I found a very similar one from Epicurious, that I tweaked a little. Enjoy!

Ingredients:

Dough

6 cups (about) all purpose flour

1 1/4 tablespoon ground cinnamon

2 teaspoons ground ginger

1 1/2 teaspoons ground cloves

3/4 teaspoon salt

11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature

2/3 cup solid vegetable shortening

1 cup sugar

1 cup mild-flavored (light) molasses

1 large egg

1/4 cup buttermilk

2 teaspoons water

1 teaspoon baking soda

Icing

 3 cups powdered sugar

 1 1/2 tablespoons fresh lemon juice

1 1/2 teaspoons light corn syrup

Water

Food coloring (optional)

Decorations (such as cinnamon Red Hots)

Directions:

1. For dough: 
Combine 5 1/4 cups flour, cinnamon, ginger, cloves, and salt in medium bowl; whisk to blend well. Using electric mixer, beat butter and shortening in large bowl to blend. Add 1 cup sugar, molasses, and beat until smooth. Beat in egg and buttermilk. Stir 2 teaspoons water and baking soda in small cup to blend; beat into butter mixture. Beat in flour mixture in 2 additions. Stir in more flour, 1/4 cup at a time, until slightly firm dough forms. Divide dough into 3 equal parts. Shape each into disk. Wrap disks and chill until firm enough to roll, at least 2 hours. (Can be made 2 days ahead. Keep refrigerated. Soften slightly before rolling out.)
2. Working with 1 disk at a time, roll out dough between sheets of waxed paper to 16x12-inch rectangle, occasionally lifting paper to smooth out wrinkles. Using 4- to 5-inch cutters, cut out boy and girl gingerbread people. Pull away excess dough around cutouts; flatten, wrap, and chill excess dough. Slide rimless baking sheet or inverted baking sheet under waxed paper with cutouts and chill until firm. Repeat with remaining dough disks, refrigerating cutouts on waxed paper on baking sheets. Roll out excess dough and make more cookies, using all of dough. (Cutout cookies can be made 1 day ahead. Cover; keep chilled.)
3. Position rack in center of oven and preheat to 350°F. Using thin metal spatula, lift chilled cookies off waxed paper and transfer to baking sheet, spacing 1 inch apart. Bake until darker at edges and just firm to touch in center, about 12 minutes. Cool on sheet 5 minutes. Transfer to rack; cool completely. Bake remaining cookies, 1 sheet at a time.

Red Velvet Crinkle Cookies

Rumor has it, the Red Velvet Cake was created in the 1920’s, at the Waldorf Astoria Hotel in New York City. Although the cake is known around the United States, it quickly became a Southern tradition. Being from the Northeast, I almost never saw or had Red Velvet deserts. We had delicious blueberries pies, maple cookies, and anything you could possibly make out of apples… but never did we have Red Velvet. Once I moved south, I realized Red Velvet was everywhere and it soon became one of my favorites. These cookies are a twist off the original Red Velvet Cake, and make a great Christmas cookie. Between the bright red color, and the white “snow topped” sugar, these cookies will be a hit at your next party and be sure to save a few for Santa Clause… he loves them!

Ingredients: 
3 cups all-purpose flour 
¼ cup plus 3 tbsp unsweetened cocoa powder 
2 tsp baking powder 
¼ tsp baking soda 
¾ tsp salt 
¾ cup butter, softened 
1 1/3 cups granulated sugar 
3 eggs 
1 tbsp buttermilk
1 ½ tsp vanilla bean paste 
1 ½ tsp lemon juice 
4 tsp red food coloring 
1 ½ cup white chocolate chips 
1 to 2 cups powdered sugar

Directions: 
1. In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda and salt until completely mixed. In the bowl of an electric stand mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in eggs, and blend until smooth. Add buttermilk, vanilla bean paste, lemon juice and red food coloring. 
2. With the mixer set on low speed, slowly add dry ingredients and mix until combined. Add white chocolate chips and stir. Cover bowl and place in fridge for approximately 3 hours or until firm enough to shape into balls. 
3. Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Scoop dough out and shape into balls about 1 ½ tbsp each. Roll in powdered sugar, and evenly coat the balls. Place on a parchment paper lined baking sheet and press down on balls to flatten slightly. Bake for 10-12 minutes. Allow to cool on a wire rack.

Winter Wonderland

The holidays are fast approaching, which means it is time to start planning your holiday cocktail recipes. I like this recipe because it is different than your typical “red” cocktail, but is still perfect for the holiday season. Blueberries are paired with vodka, Sierra Mist, and mint for a refreshing and festive drink. The Winter Wonderland can also be served as a “mocktail” by just omitting the vodka, and adding more Sierra Mist. Any recipe that you can adapt to your guests is great for a gathering, so you can please everyone’s palate.

Ingredients: 1oz lime juice 1oz pineapple juice 3 oz vodka 3 oz Sierra Mist Blueberries

Directions:

1. Fill a cocktail shaker with ice, lime juice, pineapple juice and vodka. Mix.
2. Add blueberries. Using the back of a spoon or your hands, crush a few of the blueberries.
3. Shake all ingredients well and strain into a large glass. Top with Sierra Mist.

Grandma’s Farmhouse Apple Pie

My grandma makes the best Apple Pie I have ever had. The crust is buttery and flakey and the inside is stuffed with apples, sugar and spices. Although I will never give away her secret recipe, this one, is very similar. 
You can cheat and use pre-made pie crusts, but I think taking the time to make homemade crust makes a huge difference. I know… making pie crust is a pain and buying it is way easier… but you’ll thank me later once you try this recipe. To make the crust even more exciting, take a small cookie cutter, in whichever shape you choose and cut enough shapes to go around the edge of the pie. Another trick is to make a braided crust. It looks difficult, but it’s really simple and makes a traditional crust more exciting. This is as close to Grandma’s pie as you’ll get… without making the trip, over the river and through the woods.