The holiday season is in full swing, so I have been baking to my heart’s content. Gingerbread is a classic holiday baked treat, and this recipe is for the true gingerbread lover. The flavor is ultra rich with a perfect amount of holiday spice, which pairs wonderfully with unsweetened coffee and tea. Making the gingerbread as individual sized mini bundt cakes not only makes hosting easier, it also helps for saving them for later – and these mini bundt gingerbread cakes get even better a few days after making.
Ingredients: 1 cup oatmeal stout, 1 cup molasses, 1/2 tsp baking soda, 2 cups flour, 1 tsp baking powder, 2 Tbsp ground ginger, 1 Tbsp cinnamon, 1/4 tsp ground gloves, 1/4 tsp cardamom, 1/2 tsp nutmeg, 1 cup brown sugar, 1 cup white sugar, 3 eggs, 3/4 cup vegetable oil
Instructions: Pre-heat oven to 350F. Butter and lightly flour bundt cake pan, shaking out excess flour. Place in the refrigerator. Add oatmeal stout and molasses to a saucepan and bring to a boil, then add baking soda. Let stout/molasses mixture sit and cool.
Beat together eggs, sugars, and oil, then add molasses and stout mixture. Add flour, baking powder, and spices and continue to mix until fully incorporated. Pour batter into bundt cake pan, filling to nearly the top.
Bake at 350F for about 45 minutes (until a toothpick comes out clean when inserted into cakes). Remove from pan by flipping it upside down onto a cooling rack. Sprinkle with powdered sugar before serving.
For this years Christmas cards, we decided to incorporate embroidery, which is something that I had never done with paper before. The designs themselves are simple, but the colored thread adds an extra element of dimension and texture.
Each card started with a print out of a sketch that was cut into an oval shape. I then punched small holes using a needle along the images to make the embroidering go smoothly.
These cards were a fun way to practice my love for embroidery, and a great opportunity to make cards that are unique from those that we’ve made in past years.
Wishing all a very Merry Christmas!
Last Thanksgiving was the first that I ever spent away from my family in Rhode Island. Not being able to see them, I wanted to make something that would be on my mother’s table at big family dinners. This creamy potato dish has become a staple comfort food for me, so i made it for my small Los Angeles Thanksgiving get together. Like most Thanksgiving dishes, it is rather indulgent and by no means healthy. It’s very simple to prepare, and I guarantee that your guests will love it.
INGREDIENTS (serves 8 – 10):
3 lbs potatoes (I used a medley of different colored small potatoes)
1 garlic head (finely diced)
2 bacon packages (12oz each)
2 pints heavy whipping cream
1/2 cup butter
1 tablespoon ground thyme
Salt and pepper to taste
Peel all of the potatoes and cut into halves. If you are working with very large potatoes you can cut into quarters. Place potatoes in a large pot and cover with water, then boil until mostly cooked through, but still firm (about 30 minutes). Slice bacon into rough squares and fry in a pan until it’s all uniformly crispy. Remove from pan and set on a paper towel to drain and cool. Melt butter in a large pot and add garlic, let garlic cook until it starts to turn just a little brown.
Add cooked potatoes to large pot, then pour in heavy cream. Gently mix it through, trying not to mash the potatoes but keep them in whole pieces. Add the bacon, thyme, salt, and pepper to taste. Let potatoes finish cooking in the cream, until a fork can slide through easily (about 20 minutes).
Remove from heat and serve warm.
This Thanksgiving we will be spending it with friends again and then having our Christmas in Rhode Island with my family. It still feels a bit strange to not be back home for my favorite holiday, but I am excited to begin new traditions as a married couple.