Sweet treats for the holidays: Rachael Ray's dessert recipes
NEW YORK (WABC) -- The holidays are about spending time with family, taking time to reflect, and..eating.
Sometimes little treats can pack a big punch.
Janet McCracken, the test kitchen director for Every Day with Rachael Ray Magazine, joined us to show some tiny desserts that will be a huge hit with everyone.
Click for more information:
http://www.rachaelraymag.com/
RECIPES:
O, HOLE-Y NIGHT:
Directions:
Poke the bottom portion of an S-shaped ornament hook into a plain doughnut hole; repeat with additional hooks and holes. Melt one package of chocolate chips or mini Candy Melts according to directions, then roll doughnut holes in the melted candy and coat in sanding sugar. Let dry on parchment until hard, about 15 minutes, then thread a Life Savers candy onto the hook to rest flat on top. Hang ornaments on a tabletop tree and, when dinner's done, let guests help themselves to dessert!
Red Velvet Crinkles
Ingredients:
2 3/4 cups flour
1/4 cup unsweetened natural cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 tablespoon red food color
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons white vinegar
2 sticks (8 oz.) butter, at room temperature
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 cup confectioners' sugar
Directions:
1. Position the racks in the upper and lower thirds of the oven; preheat to 325 degrees. In a bowl, whisk the flour, cocoa powder, baking powder, salt and baking soda. In a small bowl, whisk the buttermilk, food color, vanilla and vinegar. In a large bowl, using an electric mixer at medium speed, beat the butter, sugar and brown sugar, occasionally scraping down the bowl, until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating to blend between additions. Reduce speed to low; add the flour mixture and beat until just blended. Beat in the buttermilk mixture. Cover; refrigerate until firm, 2 hours.
2. Roll half the dough (keep the rest chilled) by the tablespoon into balls; roll in confectioners' sugar to thickly coat. Place 2 inches apart on 2 parchment-lined baking sheets.
3. Bake the cookies, rotating the sheets halfway through, until puffed and crinkled, 12 to 15 minutes. Let cool on the sheets 1 minute before transferring to racks. Using cooled sheets and fresh parchment, repeat with remaining dough.
Link: http://www.rachaelraymag.com/recipe/red-velvet-crinkles/
Chocolate-Peppermint Yule Log Spirals
Ingredients:
3 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups sugar
1/2 stick (2 oz.) butter, slightly softened
1 egg
1 teaspoon pure vanilla extract
3 tablespoons unsweetened natural cocoa powder
1 tablespoon milk
1 teaspoon pure peppermint extract
2 - 3 drops each red and green food color
Directions:
1. In a small bowl, whisk the flour, salt and baking soda. In a large bowl, using an electric mixer at medium speed, beat the sugar and butter, occasionally scraping down the bowl, until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce to low; add the flour mixture and beat until just blended.
2. Divide the dough in half and place in 2 bowls. Stir the cocoa and milk into one bowl. Stir the peppermint into the other bowl. Divide the peppermint dough in half and place in separate bowls. Mix the red food color into 1 peppermint dough and the green into the other.
3. Divide the chocolate dough in half. Shape all the dough pieces into 3-by-5-inch rectangles, set on wax paper, and top with another sheet of wax paper. Roll out dough into 9-by-12-inch rectangles. Refrigerate the rectangles on baking sheets until firm, 1 hour.
4. Place the 2 chocolate rectangles on a work surface; remove top sheets of wax paper. Lightly brush with water. Remove the top sheet of wax paper from the green dough and invert onto 1 chocolate rectangle; repeat with the red dough onto the other chocolate rectangle. Roll just to seal, then remove wax paper.
5. Starting with 1 long side, curl the dough to begin forming a spiral. Using the bottom sheet of wax paper as an aid, roll the dough into a tight log, pressing to compact. Wrap each log in plastic; refrigerate until firm, 3 hours.
6. Position the racks in the upper and lower thirds of the oven; preheat to 350 degrees. Working with 1 log at a time, cut into 1/4-inch-thick slices. Place 1 inch apart on 2 parchment-lined baking sheets. Bake until the edges begin to brown, rotating the sheets halfway through baking, 10 to 15 minutes. Let cool on the sheets 1 minute before transferring to racks.
Link: http://www.rachaelraymag.com/recipe/chocolate-peppermint-yule-log-sprials/
Fruitcake Biscotti
Ingredients:
1/3 cup (3 oz.) chopped dried apricots
1/3 cup (3 oz.) dried cranberries or cherries
1/3 cup (3 oz.) golden or dark raisins
3 tablespoons orange-flavored liqueur
3 cups flour
1 cup sugar
1 tablespoon finely grated orange zest
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves 3 eggs
1 stick (4 oz.) butter, melted and cooled
1 teaspoon pure vanilla extract
2/3 cup (about 3 1/2 oz.) shelled pistachios
20 ounces white or semisweet chocolate, chopped
Directions:
1. Preheat the oven to 350 degrees. In a bowl, toss the dried fruit with the liqueur. In a large bowl, whisk the flour, sugar, zest, cinnamon, baking powder, baking soda, salt, allspice and cloves.
2. In a medium bowl, whisk the eggs. For the egg wash, transfer 1 tbsp. whisked egg to a small bowl and whisk in 1 tbsp. water. Whisk the butter and vanilla into the remaining eggs in the medium bowl; add to the flour mixture. Using an electric mixer, beat at low speed, occasionally scraping down the bowl, until just blended. Stir in the fruit mixture and pistachios.
3. Divide the dough in half; form each half into a 12-inch loaf. Place the loaves 3 inches apart on a parchment-lined baking sheet. Brush the loaves with the egg wash and bake until the tops are golden brown, 25 to 30 minutes. Transfer the loaves to a rack; let cool 30 minutes.
4. Cut each loaf crosswise into 1/2-inch-thick slices. Stand slices, rounded side up, 1 inch apart on the same parchment-lined baking sheet. Bake the biscotti until lightly browned, 20 to 25 minutes. Transfer the biscotti, on the parchment, to a rack; let cool completely.
5. Place three-quarters of the chocolate in a small microwavable bowl. Microwave on high in 15-second increments, stirring in between, until the chocolate is melted. Add the remaining chocolate; stir until smooth. Dip the biscotti into or drizzle with the chocolate; place on a parchment-lined baking sheet. Refrigerate until set, 30 minutes.
Link: http://www.rachaelraymag.com/recipe/fruitcake-biscotti/
Find all these recipes in the December issue of Ever Day with Rachael Ray magazine on stands now, or at RachaelRayMag.com.
