Holiday Recipes from Dottie's Cupcakery - | WBTV Charlotte

Holiday Recipes from Dottie's Cupcakery

Presented by Jessica Lynch and Lillian Barkley

Christmas Cookie Bark
14 whole Oreos, broken up (get the Christmas ones if you can)
1 1/2 cups pretzels, broken. (long skinny ones work great)
1 cup Christmas colored M&M's
1 lb white chocolate or almond bark 
Christmas colored sprinkles

First, line a baking sheet with waxed paper.  Mix Oreos, pretzels and 3/4 cup of the M&M's on baking sheet. Melt the chocolate or bark in a microwave safe bowl for 1 1/2 minutes (only if using the large bricks of bark, if using chocolate chips or smaller pieces melt 30 seconds at a time), stir, and continue melting in microwave for 30 seconds at a time until melted and smooth.  Drizzle over the candy mixture and top with extra M&M's and sprinkles.  Allow to dry at room temperature or in the refrigerator until hardened, and then break into chunks. 


Fluffy Christmas Confetti Cake

Cake:
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 tablespoons Christmas colored sprinkles or jimmies, plus more for decorating


Frosting:
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk


Directions
For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.

Whisk together the flour, baking powder and salt in a medium bowl; set aside.

Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.

Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Add the sprinkles, and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.

Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.

For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).


Peanut Butter Blossom Cookies:
Ingredients

  • 48 HERSHEY'S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE'S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Additional granulated sugar(optional)

Directions

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.


Ghiradelli Brownie Santa Bites:

1/2 cup Ghiradelli Semi-Sweet Morsels
4 ounces Ghiradelli Semi-Sweet Chocolate baking bar 
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3/8 teaspoon salt


INSTRUCTIONS

Preheat the oven to 350°F. Butter and flour a mini cupcake baking sheet. Chop the 4 ounces of semi sweet chocolate bars into 1" pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared Cupcake tins. Bake for 25 to 30 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before taking out of pan.

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