{"id":176335,"date":"2022-11-07T19:58:28","date_gmt":"2022-11-08T03:58:28","guid":{"rendered":"https:\/\/fabfitfun.com\/magazine\/?p=176335"},"modified":"2023-02-07T12:12:45","modified_gmt":"2023-02-07T20:12:45","slug":"sweet-treats-holiday-season","status":"publish","type":"post","link":"https:\/\/fabfitfun.com\/magazine\/sweet-treats-holiday-season\/","title":{"rendered":"Sweet Treats You Need to Make This Holiday Season"},"content":{"rendered":"

Got visions of sugarplums dancing in your head? These yummy baked goods were dreamed up by Kelsey Lacombe, creator of <\/span>www.cremedelacombe.com<\/span><\/a>. Follow her @cremedelacombe<\/a> for more recipes!<\/span><\/p>\n

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Bring your favorite sweet treat to your holiday parties with the help of some handy <\/span>candy<\/span> dandy tools:<\/span><\/p>\n

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Epar\u00e9 Butter Keeper <\/i><\/b>\u2190 Tip: Store fresh soft butter on your countertop for easy access. No melting required<\/span><\/p>\n

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Short Stories Kitchen Scale<\/i><\/b> \u2190 Tip: Exact measurements are made easy with a food scale<\/span><\/p>\n

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Short Stories Rolling Pin<\/i><\/b> \u2190 Tip: Chill roller in the refrigerator before rolling out dough for even better results<\/span><\/p>\n

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BeauMac Battery-Operated Salt & Pepper Mill<\/i><\/b> \u2190 Tip: Bring out rich caramel and <\/span>chocolate flavors by topping with course ground salt for a sweet \u2018n\u2019 salty treat<\/span><\/p>\n

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\n<\/span>Bubbly Champagne Cupcakes<\/b>\u00a0<\/span><\/h3>\n

Yield: 15 cupcakes<\/span><\/i>
\n<\/span>
\n<\/span>Ingredients:<\/b><\/p>\n

For the Cupcakes\u00a0\u00a0<\/b><\/p>\n

1\/2 cup unsalted butter, softened\u00a0<\/span><\/p>\n

1 cup granulated sugar\u00a0<\/span><\/p>\n

1 large egg, room temperature\u00a0<\/span><\/p>\n

1 teaspoon vanilla extract\u00a0<\/span><\/p>\n

1 1\/2 cups cake flour\u00a0<\/span><\/p>\n

3\/4 teaspoon baking powder\u00a0<\/span><\/p>\n

1\/2 teaspoon baking soda\u00a0<\/span><\/p>\n

1\/4 teaspoon salt\u00a0<\/span><\/p>\n

1\/2 cup buttermilk, room temperature\u00a0<\/span><\/p>\n

1\/2 cup champagne<\/span><\/p>\n

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For the Champagne Frosting\u00a0<\/b><\/p>\n

3\/4 cup unsalted butter, softened\u00a0<\/span><\/p>\n

3 cups powdered sugar\u00a0<\/span><\/p>\n

1\/2 teaspoon vanilla extract\u00a0<\/span><\/p>\n

1 tablespoon heavy cream\u00a0<\/span><\/p>\n

3\/4 cup champagne, reduced to 1\/8 cup\u00a0<\/span><\/p>\n

Directions:<\/b><\/p>\n

For the Cupcakes\u00a0\u00a0<\/b><\/p>\n

    \n
  1. Preheat your oven to 325\u00b0F. Line a 12-cup muffin pan with cupcake liners. Line a\u00a0 second pan with 3 liners \u2014 this recipe makes about 15 cupcakes. Set aside.\u00a0<\/span><\/li>\n
  2. In a medium-sized bowl, whisk together the cake flour, baking powder, baking soda\u00a0 and salt. Set aside.\u00a0\u00a0<\/span><\/li>\n
  3. Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and\u00a0 sugar together on high speed until light and fluffy.\u00a0<\/span><\/li>\n
  4. Add the egg and vanilla extract and mix until combined. Scrape down the sides of the\u00a0 bowl with a spatula as needed.\u00a0\u00a0<\/span><\/li>\n
  5. With the mixer on low speed, add the dry ingredients to the wet, alternating with the\u00a0 buttermilk. Add the champagne and mix until just combined. Do not overmix.\u00a0\u00a0<\/span><\/li>\n
  6. Fill cupcake liners about 2\/3 full with cupcake batter.<\/span><\/li>\n
  7. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out\u00a0 clean.\u00a0<\/span><\/li>\n
  8. Let cupcakes cool on a wire rack.\u00a0<\/span><\/li>\n<\/ol>\n

    For the Frosting\u00a0\u00a0<\/b><\/p>\n

      \n
    1. In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, lower heat to medium and let simmer until the champagne reduces to about 1\/8 of a cup. This<\/span> will take about 5-7 minutes, but be sure to keep an eye on it. <\/span>\u00a0<\/span><\/li>\n
    2. Once you have reduced the champagne down, remove it from the heat and let it cool.<\/span>\u00a0<\/span><\/li>\n
    3. Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and powdered sugar together on low speed until fully combined. <\/span>\u00a0<\/span><\/li>\n
    4. A<\/span>dd in the vanilla extract, heavy cream, and reduced champagne. Once everything is well combined, beat on high speed until light and fluffy. About 5 minutes. <\/span>\u00a0<\/span><\/li>\n
    5. Once your cupcakes are cool, frost them with Champagne Frosting and top with sprinkles, luster dust, small sugar cookies, or whatever your heart desires!<\/span><\/li>\n<\/ol>\n

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       <\/p>\n

      Ginger Molasses Cookies\u00a0\u00a0<\/b><\/h3>\n

      Yield: 32 large cookies\u00a0<\/span><\/i><\/p>\n

      Ingredients:<\/b><\/p>\n

      1 cup salted butter, softened\u00a0\u00a0<\/span><\/p>\n

      1 cup granulated sugar plus 1\/2 cup for rolling\u00a0<\/span><\/p>\n

      1 cup brown sugar\u00a0<\/span><\/p>\n

      2 large eggs\u00a0<\/span><\/p>\n

      3\/4 cup molasses\u00a0<\/span><\/p>\n

      1 teaspoon vanilla extract\u00a0<\/span><\/p>\n

      3 1\/2 cups all-purpose flour\u00a0\u00a0<\/span><\/p>\n

      2 teaspoons baking soda\u00a0<\/span><\/p>\n

      2 teaspoons ginger\u00a0<\/span><\/p>\n

      1 teaspoon nutmeg\u00a0<\/span><\/p>\n

      1\/4 teaspoon cloves\u00a0\u00a0<\/span><\/p>\n

      1\/2 cup white chocolate chips or white candy melts, melted\u00a0\u00a0<\/span><\/p>\n

      Sprinkles for topping\u00a0<\/span><\/p>\n

      Sea salt for topping\u00a0\u00a0<\/span><\/p>\n

      Directions:<\/b><\/p>\n

        \n
      1. Preheat your oven to 350\u00b0F. Line cookie sheets with parchment paper. In a medium-sized bowl, whisk together the flour, baking soda and spices. Set aside.\u00a0\u00a0<\/span><\/li>\n
      2. Using a handheld or stand mixer, fitted with the paddle attachment, beat the butter and\u00a0 sugars together until light and fluffy.\u00a0<\/span><\/li>\n
      3. Add the eggs, molasses, and vanilla extract and mix until everything is combined. With the mixer on low, add the dry ingredients to the wet and mix until combined.\u00a0<\/span><\/li>\n
      4. Using a large cookie scoop (about 2 1\/2 tablespoons), scoop balls of cookie dough\u00a0 and roll them in the 1\/2 cup of granulated sugar. Place the balls of cookie dough onto\u00a0 lined cookie sheets about 2 inches apart.\u00a0\u00a0<\/span><\/li>\n
      5. Bake for about 10 minutes. The tops should look a little bit crackly when done.\u00a0<\/span><\/li>\n
      6. Let the cookies cool on a wire rack. Feel free to sprinkle the cookies with a little bit of\u00a0 extra sugar and some sea salt.\u00a0\u00a0<\/span><\/li>\n
      7. Once cooled, drizzle with melted white chocolate and top with sprinkles of your choice!<\/span><\/span><\/li>\n<\/ol>\n

        P.S. <\/b>Make these gluten-free by replacing the all-purpose flour with a 1-to-1 gluten-free baking flour that has xanthan gum. Chill the cookie dough for at least an hour before baking and increase baking time to 12-14 minutes.<\/span><\/p>\n","protected":false},"excerpt":"Got visions of sugarplums dancing in your head? These yummy baked goods were dreamed up ...","author":114725,"featured_media":176343,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[268,260],"tags":[859,857,809,858,856],"thumbnail_url":"https:\/\/static.fabfitfun.com\/magazine\/wp-content\/uploads\/2022\/11\/07195449\/Screen-Shot-2022-11-07-at-7.53.37-PM.jpg","thumbnail_url_middle_card":"https:\/\/static.fabfitfun.com\/magazine\/wp-content\/uploads\/2022\/11\/07195449\/Screen-Shot-2022-11-07-at-7.53.37-PM-386x200.jpg","formated_date":"November 7, 2022","category_name":"Food & Drink","category_icon":"","author_name":"Tasha Ball","trending":false,"sponsored":false,"random_color":"#99fce5","_links":{"self":[{"href":"https:\/\/fabfitfun.com\/magazine\/wp-json\/wp\/v2\/posts\/176335"}],"collection":[{"href":"https:\/\/fabfitfun.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fabfitfun.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fabfitfun.com\/magazine\/wp-json\/wp\/v2\/users\/114725"}],"replies":[{"embeddable":true,"href":"https:\/\/fabfitfun.com\/magazine\/wp-json\/wp\/v2\/comments?post=176335"}],"version-history":[{"count":0,"href":"https:\/\/fabfitfun.com\/magazine\/wp-json\/wp\/v2\/posts\/176335\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fabfitfun.com\/magazine\/wp-json\/wp\/v2\/media\/176343"}],"wp:attachment":[{"href":"https:\/\/fabfitfun.com\/magazine\/wp-json\/wp\/v2\/media?parent=176335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fabfitfun.com\/magazine\/wp-json\/wp\/v2\/categories?post=176335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fabfitfun.com\/magazine\/wp-json\/wp\/v2\/tags?post=176335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}