On the twelfth day of Christmas,

my true love gave to me:

12 drummers drumming
11 pipers piping
10 lords-a-leaping
9 ladies dancing
8 maids-a-milking
7 swans-a-swimming
6 geese-a-laying
5 golden rings
4 colly birds
3 French hens
2 turtle doves
& a partridge in a pear tree.

Why 12 Days of Desserts?

Naturally, it started with that famous Christmas carol.
Overhearing it at a supermarket one day, I thought to myself that,
of all the Christmas carols, I had always disliked the The Twelve Days
of Christmas the most. As a little kid, I could never remember the items
my true love had given to me, resulting in many embarrassing moments
during elementary school in which I ended up lip synching the lyrics
in front of a doting audience. As a grownup, it had also become clear
to me that the entire concept was pretty absurd I mean, had my true
love actually given me 12 drummers, 11 pipers, 10 lords, 9 ladies and
8 maids, that would have expanded our theoretical family by 50 people...
not including the 6 geese, 4 colly birds, 3 French hens, 2 doves and
patridge. 50 people and 16 animals! Think of all those mouths to feed!
But Christmas has always been a time of plenty of mouths to feed. Maybe
not the mouths of drummers and pipers, but that of family and friends
coming together to celebrate the holiday season. Maybe it was time to
update that carol with what I knew best: desserts. And not just any kind
of desserts Christmas desserts.
In this book, youll find recipes that pay homage to the joyful, indulgent
spirit of the holiday season. Recipes filled with beloved holiday flavors like
chocolate and caramel, mixed in with desserts made from bold spices like
ginger and peppermint. Its my hope that theres something for everybody
in this book, and that these desserts make your life a little easier and your
Christmas a little merrier.

Happy Holidays!
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Day 1 } Chocolate Orange Cupcakes..............................................................6

Day 2 } Peppermint Bark..................................................................................10
Day 3 } Salted Caramel Ice Cream with Brown Butter Crumbs....................12
Day 4 } Chocolate Crinkle Cookies................................................................16
Day 5 } Cranberry, White Chocolate and Orange Blondies..........................18
Day 6 } Chocolate Pareil Meringues...............................................................22
Day 7 } Ginger Cake with Caramel Sauce and Pumpkin Ice Cream............24
Day 8 } Peppermint Marshmallows..................................................................28
Day 9 } Spiced Creme Brulee..........................................................................30
Day 10 } Gingerbread Cookies & Cream Cake..............................................32
Day 11 } White Chocolate Cream Puffs..........................................................36
Day 12 } Golden Cupcakes...............................................................................40

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Day 1

hocolate and orange is one of my favorite flavor combinations.

I have a feeling that the combination was invented by enterprising
bakers trying to make do with the limited fresh fruits available.
Since citrus is best during winter, its only natural to combine it with
chocolate, a flavor that holds well in any season. These cupcakes
are a love letter to Terrys Chocolate Orange, one of my favorite
stocking stuffers.

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For the Chocolate Orange Cupcakes

Ingredients
cup plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
cup granulated sugar
1 teaspoons baking powder
teaspoon salt
1 teaspoon fresh orange zest
3 tablespoons unsalted butter, at room temperature
cup whole milk
1 egg
1 teaspoon orange extract
{Makes 12 cupcakes}

For the Chocolate Orange Frosting

Recipe
Preheat the oven to 350 (F), and line a muffin tin with cupcake cases.
Combine cup plus 2 tablespoons all-purpose flour, 2 tablespoons
unsweetened cocoa powder, cup granulated sugar, 1 teaspoons baking
powder, teaspoon salt, and 1 teaspoon fresh orange zest in the bowl of a
freestanding electric mixer fitted with a paddle attachment. Beat on low speed
until you get a sandy consistency and everything is combined.
Whisk cup whole milk, 1 egg, and 1 teaspoon orange extract in a liquid
measuring cup, before pouring about half the mixture into the flour mixture.
Beat to combine on low speed, before turning up the mixer to high speed to get
rid of any lumps.
Turn the mixer down to a slower speed and slowly pour in the remaining milk
mixture until just combined. Scrape any unmixed ingredients from the sides of the
bowl and the paddle, before continuing to mix on high speed for just 1 minute
until the batter is smooth. Be careful not to overmix!
Spoon the batter into paper cases until two-thirds full and bake in the preheated
oven for 20 to 25 minutes, or until the cupcake tops bounce back when gently
poked with your finger. Let the cupcakes cool slightly in the pan, before turning
out onto a wire rack to cool completely.
When the cupcakes are cold, frost each cupcake with chocolate orange frosting
and garnish with fresh orange zest.

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Ingredients
6 ounces orange-flavored chocolate
(like Terrys Chocolate Orange), finely chopped
cup (1 stick) unsalted butter, at room temperature
1 cup confectioners sugar, sifted
2 teaspoons unsweetened cocoa powder
cup whole milk, plus or minus 1 or 2 tablespoons
{Enough for 12 cupcakes}

Recipe
Melt 6 ounces orange-flavored chocolate by placing
the finely chopped chocolate in a medium heatproof
bowl. Nestle the heatproof bowl over a saucepan
filled with boiling water, making sure that the
bottom of the bowl does not touch the water. Use a
rubber spatula to stir around occasionally to ensure
that the chocolate does not burn. Once the chocolate
is fully melted, remove from heat, and set aside to
cool slightly.
While the chocolate is cooling, combine cup
unsalted butter, 2 teaspoons unsweetened cocoa
powder, and cup whole milk in the bowl of a
freestanding electric mixer fitted with a paddle
attachment. Beat on low speed until combined, before
drizzling in the melted orange-flavored chocolate.
Continue beating on low speed until combined,
before adding 14 cup whole milk a tablespoon
at a time until the frosting achieves a spreadable
consistency. You might need one or two more
tablespoons. Once the mixture seems spreadable,
increase the mixer speed to high and beat for 2 to 3
minutes until light and fluffy. Use immediately.

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Recipe
For Peppermint Bark

Day 2

t was my freshman year roommate who first

introduced me to peppermint bark: a layer
of minty white chocolate on top of dark chocolate,
all topped off with chunks of peppermint candy cane.
That Christmas, her mother splurged on a tin full
of peppermint bark from Williams Sonoma and sent
it to her as a treat. We kept the tin under her bed,
trying to ration it out between the two of us for the
rest of the year. It didnt last more than a month.

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Ingredients
12 ounces good quality semisweet chocolate,
chopped into inch pieces
1 teaspoons good quality peppermint extract,
divided into two teaspoon portions
1 pound good quality white chocolate,
chopped into inch pieces
3 candy canes, crushed into small pieces
{Makes around 1 pound of chocolate}

Prepare a 9 x13 inch baking dish

by lining it with aluminum foil,
smoothing out any wrinkles.
Use enough aluminum foil to create
an overhang over the sides of the pan.
Set aside.
Make a double boiler by filling a
medium sized saucepan with 2 inches
of water. Find a heatproof glass or
metal bowl that is big enough to cover
the saucepan, and set it on top of the
saucepan be sure the bottom of the
bowl does not touch the water. Voila!
Youve made a double boiler. Place over
medium-low heat and add 12 ounces
chopped semisweet chocolate to the
heatproof bowl. Use a heatproof rubber
spatula to constantly stir the chocolate
as it melts. Please do not rush this
step! Burned chocolate is no fun for
anybody. It may take up to 15 minutes
to melt the chocolate completely.

Once the chocolate has melted,

remove from heat and quickly whisk
in teaspoon peppermint extract. Pour
into the prepared baking dish and
use a rubber spatula to spread into
a thin, even layer. Firmly tap the dish
against the counter to remove any
air bubbles, before setting aside
at room temperature to set for about
10 minutes. While the dark chocolate
is cooling, melt the white chocolate
using the same steps as listed above.
Once youve added the peppermint
extract, pour over the semisweet
chocolate and spread in an even layer.
Sprinkle immediately with the crushed
candy canes, gently pressing them into
the white chocolate if necessary.
Set aside at room temperature to cool
and firm, about 2 to 3 hours. Once the
chocolate has set, lift the bark out
of the pan using the aluminum foil
and break it into pieces. Store in an
airtight container at room temperature
for up to 2 months.

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Day 3

know that eating ice cream during the cold winter is strange, but
theres something irresistible about salted caramel ice cream. To me,
its the perfect dessert for a cozy night in, wrapped in warm woolen
blankets. Bake the bourbon brown butter shortbread cookies first
to add a wonderful, contrasting crunch to this creamy delight.

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For the Salted Caramel

Ice Cream
Ingredients
1 cups (3 sticks) unsalted butter,
at room temperature
3 cups all-purpose flour
teaspoon salt
cup granulated sugar
cup confectioners sugar
1 tablespoon pure vanilla extract
2 tablespoons bourbon
{Makes 24 3-inch rectangular cookies}

For the Bourbon Brown

Butter Shortbread Crumbs
Recipe
Place 1 cups unsalted butter in a medium, heavy-bottomed pot. Melt the
butter over medium heat, swirling the pot occasionally to ensure that the butter
is cooking evenly. As the butter melts, it will begin to foam. The color will turn
from a lemon yellow to a golden, toasty brown. Once youve achieved that
golden brown and the butter emits a nutty aroma, remove pan from heat and
allow to cool completely.
Once the brown butter has cooled, combine it with cup granulated sugar
and cup confectioners sugar in the bowl of a freestanding electric mixer fitted
with a paddle attachment. Cream the butter and sugar on medium speed for five
minutes, until light and fluffy. Add 1 tablespoon pure vanilla extract and 2
tablespoons bourbon and continue mixing until well combined.
Once the mixture has come together, reduce your mixer speed to its lowest
setting. Gradually add 3 cups all-purpose flour and teaspoon salt until
all the dry ingredients are incorporated and the dough comes together cleanly
off the sides of the mixing bowl. Shape the dough into a ball, then flatten into
a rectangular slab. Wrap well in plastic wrap and refrigerate for about 2 hours
to chill completely.
Once the dough is chilled, preheat the oven to 350 (F). Roll out the refrigerated
dough to a thickness of about half an inch. Cut cookies into 2 inch rectangles
and poke holes at the top of each rectangle. Bake on a baking tray lined with
parchment paper for about 25 minutes, or until the top of the cookies have
browned slightly. Cool on a wire rack for about 30 minutes, before using a food
processor to pulverize into crumbs and sprinkle on top of the ice cream.

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Ingredients
1 cups granulated sugar, divided into 1 cup
and cup portions
2 cups heavy cream, divided into 1 cup
and 1 cup portions
1 teaspoon Maldon sea salt
teaspoon pure vanilla extract
1 cup whole milk
3 large eggs
{Makes 24 3-inch rectangular cookies}

Recipe
Pour 1 cup granulated sugar in a medium, heavy-bottomed pot. Place over
medium heat and use a heatproof rubber spatula to stir the sugar until it starts
to melt. Once most of the sugar has melted, continue swirling the pot until the
sugar has melted evenly and is a dark amber color.
Add 1 cups heavy cream to the melted sugar (dont worry if the mixture
splatters and sizzles violently thats supposed to happen!) and continue
to cook over medium heat, using a rubber spatula to gently stir the mixture until
it turns into an even caramel. Remove from heat and stir in 1 teaspoon Maldon
sea salt and teaspoon pure vanilla extract, before allowing to cool completely
to room temperature.
In a separate medium, heavy-bottomed pot, combine 1 cup whole milk with
remaining 1 cup cream and cup granulated sugar. Bring to a boil over medium
heat, using a heatproof rubber spatula to stir occasionally.
In a large bowl, whisk together 3 large eggs. Add half of the hot milk mixture
in a slow stream, whisking constantly. Pour back into the heavy-bottomed pot
and continue to cook over medium heat, stirring constantly with a wooden spoon,
until the resulting custard coats the back of the spoon and reaches 340 (F) on
an instant read thermometer. DO NOT LET THE MIXTURE BOIL; watch it
carefully and stir constantly with a wooden spoon.
Once the custard reaches the appropriate temperature, pour the custard through
a fine-mesh sieve over a large bowl and stir in the cooled caramel. Cover custard
and chill until very cold, about 3 to 5 hours. Once the custard is chilled, freeze
in an ice cream maker according to your manufacturers instructions and enjoy
immediately. The ice cream will keep in an airtight container in the freezer for
about a week.

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Day 4

hocolate crinkle cookies are the ultimate winter

cookie, but I love them so much that I once
served them as a snack to eat during a summer party.
My guests were confused by the cookie choice, but
most of them were quickly won over. With a texture
thats part brownie and part cookie, they pack
a serious punch! The cookies are best when they
are warm from the oven, and the Hersheys Hugs
candy is still gooey and molten.

For the Chocolate Crinkle Cookies

Ingredients
1cups all-purpose flour
teaspoon baking powder
teaspoon salt
8 ounces bittersweet chocolate (around 72%),
finely chopped
cup unsalted butter
cup sugar
3 eggs, at room temperature
2 teaspoons vanilla extract
1 cup confectioners sugar
1 bag Hersheys Hugs chocolate
{Makes around 4 dozen cookies}

Recipe
In a medium bowl, whisk together
flour, baking powder, and salt until
combined. Set aside.
Use a double boiler (or, stack a small
pan into a large pot of boiling water,
making sure the bottom of the small
pan doesn't touch the bottom of the
large pan) and heat until both the
butter and chocolate melts make
sure you stir constantly so that the
chocolate doesn't burn. Once the
chocolate has fully melted, set aside
to cool slightly.
Use a freestanding electric mixer with
a paddle attachment to beat together
the sugar, eggs, and vanilla on
medium-high speed for at least five
minutes. When the mixture is light
and fluffy, lower your mixer speed
to the lowest setting and stir in the
chocolate and butter mixture.
Once the two mixtures have been
incorporated, add the flour/baking
powder/salt mixture from the first step.

Beat until just combined do NOT

overbeat or you will get tough cookies
and I will cry! There should be one
or two flour streaks left in the mixture.
Chill the dough for 2 to 3 hours. Once
the dough has been chilled, it should
have the consistency of Playdough.
When the dough is ready and chilled,
preheat the oven to 325 (F). Put a cup
of confectioners' sugar into a shallow
bowl, preferably a large tupperware
with a lid. Using a tablespoon-sized
cookie scoop, scoop out tablespoonsized portions of the dough and use
your hands to roll it into balls. Each
ball should be rougly 1 inches in
diameter. Drop the dough balls into
the confectioners' sugar as you go.
Once about five or six are in the bowl
(I used 3 or 4 since my tupperware was
smaller), cover the tupperware with
a lid and shake and toss the bowl to
coat the balls with the sugar. Be careful
not to do this with too many balls
at a time, since they have a tendency
to stick together!
Place the coated dough balls on a
lightly greased or parchment-lined
cookie sheet, leaving about 1 inches
between them. Use the back of your
hands to press them slightly, before
gently pressing a Hersheys Hug into
each dough ball. Bake the cookies in
a preheated oven for 10 - 12 minutes.
As the cookies bake, they'll flatten out
a little bit and acquire their distinctive
"cracked" appearance. Remove the
cookies from the oven, letting them
rest on the baking pan for a few
minutes before turning out into a wire
rack to cool completely.

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Day 5

hen I was in high school, I was a sucker for Starbucks.

In particular, I loved their seasonal items the crazy sweet
pumpkin spice lattes and peppermint mochas. Since moving
to Portland, Ive transitioned to enjoy more independent coffee from
the likes of Stumptown and small, local roasters like Heart and Coava.
But, that being said, I still maintain my fondness for one of Starbuckss
most beloved seasonal specialty: Cranberry Bliss Bars. Although
I indulge myself one bar every Christmas, I figured it was time
to learn how to make it for myself. This blondie recipe is the closest
Ive come to recreating their delicious bars at home.

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For the Cranberry,

White Chocolate and Orange Bars
Ingredients
cup (1 stick) unsalted butter
zest from 1 small or medium orange
1 large egg
1 cup dark brown sugar, packed
1 teaspoons vanilla extract
1 cup all-purpose flour
teaspoon kosher salt
cup white chocolate chips
cup dried cranberries
{Makes 8 large triangles}

For the White Chocolate Cream

Cheese Topping
Recipe
Preheat the oven to 350(F), and prepare an 8 x 8-inch baking pan by lining with
aluminum foil complete with an overhang and spraying generously with cooking
spray. Set aside.
Place cup unsalted butter in a small, heavybottomed saucepan over medium
heat. Melt the butter completely, using a heatproof rubber spatula to stir the butter
around so it melts evenly. Continue heating the melted butter until it starts to turn
brown and foamy and develops a nutty aroma. Remove from heat immediately
and set aside on a wire rack to cool slightly.
In the bowl of a freestanding electric mixer fitted with a paddle attachment,
combine 1 large egg, 1 cup dark brown sugar, and 1 teaspoons vanilla extract.
Whisk on medium speed for 2 - 3 minutes, until the mixture is light and fluffy,
before reducing the mixer to its lowest speed and adding melted, browned butter
at a steady stream. Continue whisking for another minute or until the butter is
just incorporated.
Remove bowl from mixer and sprinkle 1 cup all-purpose flour and teaspoon
salt over the mixture, before using a heatproof rubber spatula to carefully fold in
the flour and salt. Be careful not to overmix or the bars will be tough! Only fold
until the flour has just been incorporated its okay to have one or two small
flour streaks left in the batter. Add cup white chocolate chips and cup dried
cranberries, and gently fold into the mixture, again taking care not to overmix.

Ingredients
cup white chocolate chips,
divided into two cup portions
2 cups confectioners sugar
4 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
cup dried cranberries

Recipe
Melt cup white chocolate chips in a heatproof bowl placed over a saucepan
of gently simmering water, ensuring that the bottom of the bowl does not touch
the water. Watch the pot carefully white chocolate scorches easily, so the best
way to melt it is over a slow and steady heat. Use a heatproof rubber spatula
to push the white chocolate chips around so that they melt evenly. Once the
chocolate is fully melted and can be stirred smooth, remove the bowl from heat
and set aside to cool slightly.
In the bowl of a stand mixer fitted with a paddle attachment, combine 4 ounces
cream cheese, 2 cups confectioners sugar, 1 teaspoon vanilla extract and about
half of the melted white chocolate. Mix the ingredients together on a low speed
until just combined, before turning up the mixer to mix on medium-high. Mix
for about 5 minutes, or until the mixture is light and fluffy.
Use an offset spatula to frost the top of the cooled blondie bars, creating a thick,
even-layer on top of the bars. Sprinkle with cup dried cranberries. Transfer the
remaining melted white chocolate to a piping bag (or a ziploc bag with one
of the corners cut off), and drizzle over the frosting and cranberries.

Transfer the batter to the prepared baking pan and bake in the preheated oven for
20 to 25 minutes, or until the center is set and it edges are beginning to pull away
from the pan. Allow to cool completely on a wire rack before frosting.

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Day 6

eres a little secret: meringues are one of the

most beautiful desserts, but also one of the
easiest to make. All you need is a large pastry tip and
some patience as meringues take a long time to bake
in the oven. Once the meringues are set, dip the
bottoms of each one in a bowl of melted chocolate
and non pareil sprinkles to get these adorable candies.
I like to divide them into individual candy bags and
give them out as Christmas presents or stocking
stuffers. Eat them as they are, or drop them in your
hot chocolate for an extra special treat. And if youre
feeling super indulgent, use any leftover chocolate
you may have to make meringue sandwich cookies!

For the Chocolate Pareil

Meringues
Ingredients
4 large egg whites, at room temperature
1 cup granulated sugar
a pinch of cream of tartar
1 teaspoon vanilla extract

6 ounces bittersweet chocolate,

chopped in small pieces
4 ounces white non pareil sprinkles
{Makes about 30 meringues}

Recipe
Preheat the oven to 200 (F), centering the
rack in the oven.
In a medium, heatproof bowl, combine
4 large egg whites, 1 cup granulated sugar
and a pinch of cream of tartar. Place the
bowl over a pot of simmering water, making
sure that the bottom of the bowl does not
touch the water. Whisk the mixture until
the sugar has dissolved and the whites are
warm to the touch, testing the mixture with
your fingers.
Once the mixture is warm and the sugar has
dissolved, transfer the mixture to the bowl
of a freestanding electric mixer fitted with
the whisk attachment. Whip, starting on

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low speed before gradually increasing to

high speed, until soft peaks form (around
5 minutes). Add 1 teaspoon vanilla extract
and continue beating until stiff peaks form.
Once the meringue is stiff, transfer to a
pastry bag fitted with a -inch or -inch
star tip. Pipe to 1-inch drops onto two
baking sheets each lined with parchment
paper. Bake in the preheated oven for 1
hours, until the meringues are crisp on the
outside but soft on the inside be careful
not to overbake, or the meringues will start
to brown and lose their pure white color.
Once the meringues are finished baking,
turn off the oven heat and crack the oven

door to allow the meringues to cool slowly

to room temperature, about 3 to 4 hours.
Once the meringues have cooled
completely, melt 6 ounces bittersweet
chocolate in a heatproof bowl over a pot
of simmering water, using a rubber spatula
to stir the chocolate around to ensure that
it doesnt burn. Remove from heat once
melted completely. Working quickly, dip
the bottoms of each meringue into the
pot of chocolate, before dipping into
a shallow bowl filled with 4 ounces non
pareil sprinkles. Allow each meringue to
cool completely, resting each meringue on
its sprinkled side on baking trays lined with
wax paper.

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Day 7

hen I lived in San Francisco, one of my friends would drag me

to Chow, a restaurant in the citys Castro neighborhood, to
scope out their hot waiters. While I never could quite enjoy the eye
candy as much as he did, I did fall in love with the restaurants ginger
cake, served warm from the oven with caramel sauce and pumpkin ice
cream. Some of my favorite memories of San Francisco include cold
December nights at Chow as we huddled together in the restaurants
warmth, giggling at our beautiful waiters and trading scoops of this
delicious cake.

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For the Ginger Cake

Ingredients
2 cups all-purpose flour
teaspoon ground ginger
teaspoon cinnamon
teaspoon ground cloves
1 tablespoon baking soda
2 ounces fresh ginger, peeled and finely grated
tablespoon water plus cup hot water, divided
1 cup granulated sugar
cup vegetable oil
cup dark unsulfured molasses
4 large eggs
{Makes one 9-inch cake}

For the Caramel Sauce

Recipe
Preheat the oven to 350 (F). Lightly butter a round 9-inch cake pan and line the
bottom with parchment paper.
Combine 2 cups all-purpose flour, teaspoon ground ginger, teaspoon
cinnamon, teaspoon ground cloves and 1 tablespoon baking soda in a medium
bowl. Whisk together until well combined and set aside.
Combine 2 ounces peeled and grated fresh ginger, tablespoon water, 1 cup
granulated sugar, cup vegetable oil, dark unsulfured molasses in the bowl
of a freestanding electric mixer fitted with a paddle attachment. Mix on low speed
until well combined. Continue mixing on low speed and add 4 eggs, one at a
time, only adding the next egg until the previous one has been fully incorporated.

Ingredients
cup granulated sugar
6 tablespoons light corn syrup
cup water
pinch of regular salt
cup heavy cream
teaspoon pure vanilla extract
{Makes 1 cup}

Recipe
Combine cup granulated sugar, 6 tablespoons light corn syrup, cup water
and a pinch of salt in a heavy-bottomed medium saucepan over medium heat.
Whisking constantly to dissolve the sugar, bring to a simmer. Let simmer for one
minute before reducing the heat to low and simmer without simmer until it turns
into a golden color.
Remove the saucepan from the heat, add the cream and vanilla, and whisk gently
until thoroughly blended, about 1 minute. Allow the sauce to cool to room
temperature. The sauce will thicken as it cools.

Stop the mixer and scrape down the sides of the bowl. Sprinkle the dry
ingredients on top of of the wet ingredients, and use a rubber spatula to fold the
dry ingredients into the wet ingredients. Once the mixture only has one or two
flour streaks left, return to the electric mixer and continue mixing at a low speed,
streaming in cup hot water. Mix until just combined its okay if the batter
is slightly thin.
Pour into the prepared cake pan and bake until a toothpick comes out clean,
about 40 to 45 minutes.

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Day 8

o me, marshmallows have always seemed like

a strange, otherworldly food. When I was
younger, I always imagined that they were spun
up from fluffy clouds in the sky and were the snack
foods of angels and aliens. Ive since debunked that
crazy fantasy in my head, mostly because I realized
that marshmallows are actually incredibly simple to
make. Ive been experimenting with different flavors,
and Ive found that that a few drops of peppermint
oil in my marshmallows make for a wonderful winter
treat... especially when stirred into a bowl of steaming
hot chocolate.

Recipe
For Peppermint Marshmallows
Ingredients
vegetable oil cooking spray
cup cornstarch
cup confectioners sugar, sifted
1 cups cold water, divided into two portions
1 ounce (or 4 packages) unflavored powdered
gelatin
2 cups granulated sugar
1 tablespoon light corn syrup
1 teaspoon peppermint oil
2 large egg whites, at room temperature
2 teaspoons red food coloring
{Makes around 50 marshmallows}

Prepare a 9 x13 inch baking dish by

spraying it liberally with cooking spray.
In a small bowl, whisk together cup
cornstarch and cup confectioners
sugar. Using a pastry brush, dust the
bottom and sides of the greased pan
with the cornstarch and sugar mixture.
Tap off the excess powder and reserve
in a small bowl. Set aside.
Sprinkle 1 ounce powdered gelatin
evenly over the surface of a small bowl
filled with cup cold water; set aside
5 minutes to soften and allow
the gelatin to bloom. Be careful
and monitor your gelatin closely
throughout the 5 minutes if
it overblooms, it will be too soft
and soggy and will fail to give the
marshmallows its shape.
In a medium, heavy-bottomed sauce
pan, combine 2 cups granulated sugar,
1 tablespoon light corn syrup, and
cup water. Cook over medium heat
until sugar is dissolved, using a whisk
to stir continuously. Once the sugar
is completely dissolved, it will look like
a syrup let this syrup come to a boil.
Raise the heat to medium-high, and
cook until the mixture registers 260
(F) on a candy thermometer, using a
whisk to stir the mixture continuously.
Once the mixture reaches 260 (F),
immediately remove the syrup from the

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heat and whisk in the bloomed gelatin

until no lumps remain. Pour the syrup
through a fine mesh sieve over a liquid
measuring cup and set aside.
In the bowl of a freestanding electric
mixer fitted with a whisk attachment,
beat 2 large egg whites on medium
speed until stiff (but not dry) peaks
form. With the whisk on medium
speed, gradually pour in the syrup
and gelatin mixture once the
mixture is fully incorporated, turn up
the mixer speed to its highest setting
and continue to whisk until very thick,
10 to 12 minutes.
Once the mixture is thick, transfer
it into the prepared pan. Working
quickly, use an offset spatula to
smoothen the top of the mixture.
Drop dots of red food coloring across
the surface and use a toothpick
to swirl food coloring into the
marshmallow to create a marbleized
effect on the marshmallow surface.
Let marshmallow stand, uncovered,
at room temperature until firm, at least
5 hours but preferably overnight. Once
the marshmallow is firm, use a serrated
knife to cut into 1 inch squares.
Store in airtight container at room
temperature for up to 2 months.

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Recipe

Day 9

rme brle is my boyfriends favorite

dessert. Even though hes not one for sweets
(how ironic that he is dating a dessert blogger!),
hes always begging me to make him some crme
brle. And while I love the classic vanilla flavored
custard, Ive been experimenting with different flavors
throughout the years flavors like butterscotch,
pumpkin and more. However, my favorite so far
has been this spiced crme brle, which has been
infused with seasonal spices like cinnamon, nutmeg,
cloves and star anise. I like to think that it tastes like
Christmas in a cup.

Preheat the oven to 300 (F). Bring a kettle or pot of

water to a boil, and place eight 5-ounce ramekins in
a large roasting pan.
In a large, heatproof mixing bowl, whisk together
the remaining cup plus 2 tablespoons granulated
sugar, 7 large egg yolks, 2 teaspoons vanilla extract,
teaspoon coarse salt, teaspoon ground nutmeg
and teaspoon ground cloves. Set aside.
In a medium saucepan, combine 4 cups heavy cream
and cup plus 2 tablespoons (half of the ingredient
portion) granulated sugar, whisking together. Heat
over medium until the mixture starts to bubble
around the edges of the pan, around 7 to 8 minutes.
Be careful not to let the mixture boil you just want
it to come to a very hot but gentle simmer.

Special Equipment
a chefs torch

For the Brle Topping

Ingredients
cup granulated sugar

For the Custard

Ingredients
4 cups heavy cream
cups granulated sugar, divided
into two equal half portions
( cup plus 2 tablespoons)
2 cinnamon sticks
1 (whole) star anise
7 large egg yolks
2 teaspoons vanilla extract
teaspoon coarse salt
teaspoon ground nutmeg
teaspoon ground cloves
{Makes 8 five-ounce ramkeins}

Once the cream mixture is steaming gently, remove

it from heat. Temper the eggs by using a ladle to
pour a small amount of the hot cream into the egg
mixture, whisking the egg mixture continuously.
Add two more ladles of cream mixture, one at a
time, while continuing to whisk the egg mixture.
Gradually whisk in the remaining cream mixture,
before straining through a fine mesh sieve into a large
liquid measuring cup.
Divide the custard evenly amongst the 8 ramekins.
Place pan in the oven, before adding enough boiling
water into the pan to come halfway up the sides
of the ramekins. Bake until the custards are just set
(they should be set in the sides of the ramekin, but
jiggle in the center), around 30 to 40 minutes. Once
the custards are set, use tongs to carefully remove
dishes from their hot water bath and allowing to cool
on a wire rack for 30 minutes, before covering with
plastic wrap and chilling overnight to finish setting
in the refrigerator.
To serve, sprinkle about 1 tablespoons granulated
sugar over each custard. Pass the flame of a chefs
torch in a circular motion 1 to 2 inches above the
surface of each ramekin until the sugar bubbles, turns
amber, and forms a smooth surface. Let rest for one
minute, before serving immediately.

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Day 10

he best desserts are the ones that not only taste good, but look
beautiful and are easy to put together to boot. This Gingerbread
Cookies and Cream Cake is one of those desserts; when I first brought
it out for my friends to try, they thought it was a decorative centerpiece
for the Christmas table. I laughed and explained to them that the stack
of cookies and cream was as delicious as it looked. The cake can
be enjoyed in two ways eating it immediately will give you
a satisfying crunchy texture from the fresh cookies, but letting
the cake rest overnight will allow the flavors to meld and the cookies
to soften. Kudos to Baker & Spice, one of my favorite local bakeries,
for the inspiration for this recipe!

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For the
Gingerbread Cookies

For the Cream

Ingredients

Ingredients
4 cups all-purpose flour
1 tablespoon fresh orange zest
1 tablespoon ground ginger
1 tablespoon ground cinnamon
teaspoon ground cloves
teaspoon baking soda
teaspoon baking powder

teaspoon fine sea salt

cups (1 sticks) unsalted butter,
at room temperature
cups dark brown sugar, firmly packed
2 large eggs
cup unsulfured blackstrap molasses

1 pound mascarpone cheese, cold

1 cups heavy cream, cold
cup granulated sugar
cup Grand Marnier
{Makes a 7-inch, 10-layer cake}

Recipe
Once all the cookies are baked and cooled, make the cream. Place the bowl
of a freestanding electric mixer and its whisk attachment in the freezer for 5
minutes to chill. Once the bowl and whisk have chilled, combine 1 pound
mascarpone cheese,
1 cups heavy cream and cup granulated sugar in the bowl and whisk
on low speed until well combined. Once the mixture is well combined, increase
to medium speed and whip just until the cream becomes thick and fluffy and
holds a stiff peak but be careful and DO NOT OVERMIX. Overmixing will
cause the cream to curdle! Once it holds a stiff peak, immediately stop mixing and
add cup Grand Marnier, whisking on low speed until just incorporated.

Recipe
First, make the gingerbread cookies. In a medium bowl, whisk
together 4 cups all-purpose flour, 1 tablespoon fresh orange zest,
1 tablespoon ginger, 1 tablespoon cinnamon, teaspoon cloves,
teaspoon baking soda, teaspoon baking powder and teaspoon
sea salt until well combined. The orange zest might cause some
lumps in the mixture, but thats okay for now. Set aside.
In the bowl of a freestanding electric mixer fitted with a paddle
attachment, combine cups unsalted butter and cup dark brown
sugar and beat together on medium speed, until well combined.
Add 2 eggs one at a time, only adding the next egg before the
previous one has been incorporated and scraping down the sides
and bottom of the bowl between each addition. Once the eggs have
been incorporated, turn the mixer to its lowest speed and slowly
stream in cup blackstrap molasses, continuing to mix on low
speed until fully incorporated into the mixture. Once the molasses
have been incorporated, add the dry ingredients all at once and
continue mixing on low speed, scraping down the bowl as needed
to create a unified dough. Once the dough has come together,
divide the dough into four quarters and shape each piece into
a rough rectangle about an inch thick. Wrap each piece tightly
in plastic wrap, and refrigerate the dough until it is firm enough
to roll out (about 2 hours).

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Assembly

Once the dough has chilled completely, center a rack in your oven
and preheat to 350 (F). Lightly flour a surface and use a rolling pin
to roll out the dough until it is about inch thick you want
to roll it out as thin as possible to get a good snap from your
cookies. Use a 2 inch round cookie cutter to stamp out disks,
and place them an inch apart on a baking sheet lined with
parchment paper or a Silpat mat. Gather up the scraps and re-roll
until you have at least 70 cookies. If the dough gets too warm and
hard to handle, feel free to pop it back in the freezer to chill for at
least 5 to 10 minutes to firm up before continuing.

To assemble the cake, spread 2 tablespoons of cream on a flat serving plate

or cake stand. Arrange 6 gingerbread cookies touching side by side in a circle
on top of the cream, before placing 1 wafer in the middle. Spread a heaping
cup of cream on top of the cookies, covering them completely but leaving room
at the outer edges of the cookies. Repeat with another 7 wafers and more cream,
offsetting the cookies from the previous layer so they do not stack right on top
of each other. Repeat until all the cookies and cream have been used up, finishing
the cake with a layer of cream that will serve as its top layer. Serve immediately,
or, if you prefer a softer texture from the cookies, cover loosely with plastic wrap
and refrigerate overnight before serving.

Bake the cookies in the preheated oven for around 12 to 14

minutes, or until golden around the edges and firm on top.
Let the cookies cool on their baking sheets until cool enough to
handle, before transferring them to a wire rack to cool completely.

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Day 11

s there anything more elegant than a cream puff? They remind me

of snow itself so light and creamy, these delicate desserts melt in
your mouth. This recipe truly is one of my favorite Christmas desserts,
as Ive been known to eat at least three or four of these in one sitting.
The cream puffs themselves arent that sweet, so be sure to serve each
profiterole on its own platter in a puddle of white chocolate ganache.

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For the Profiteroles

Ingredients
1 cup water
6 tablespoons unsalted butter,
cut into 1-inch cubes
1 tablespoon plus 1 teaspoon granulated sugar
teaspoon salt
1 cup all-purpose flour
4 large eggs

For the Whipped Cream Filling

Ingredients
1 cup heavy cream, cold
1 tablespoon confectioners sugar
1 teaspoon vanilla extract

Recipe

In a medium saucepan, combine 1 cup water, 6 tablespoons

unsalted butter, 1 tablespoon plus 1 teaspoon granulated sugar
and teaspoon salt. Bring to a simmer over medium heat, using
a heatproof rubber spatula to stir gently and consistently to melt
the butter. Once the butter is melted and the mixture is brought
to a simmer, lower heat slightly and add 1 cup all-purpose flour
all at once. Stir immediately using the heatproof rubber spatula,
until the mixture thickens and pulls away from the sides of the
pan. At this point, the mixture will have formed into a glossy and
damp mass, and the bottom and sides of the pan should be clean.
Continue cooking the dough for another 5 minutes over a low
flame, allowing moisture to evaporate. When enough moisture has
evaporated, the dough will steam and smell slightly nutty.

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Once the dough is steaming and fragrant, immediately remove

pan from heat and transfer the dough to the bowl of a freestanding
electric mixer fitted with a paddle attachment. Beat on medium
speed for about 1 minute to release some of the heat from the
cooked dough, before turning down the mixer to its slowest speed
and adding 4 eggs, one at a time, only adding the next egg until the
previous one is fully incorporated. Stop the mixer between each egg
addition to scrape down the bowl. After the last egg, the mixture
should be glossy and thick when scooped with a spoon, the
dough should slowly pour off the spoon.
Use a 50mm (3 tablespoon) cookie dough scoop to portion out
dough balls that are about 1 inches across and inches tall.
Space each dough ball about 1 inches apart on the prepared sheet
pans. Bake in the preheated oven for 10 minutes, before rotating the
pan from the bottom shelf to the top shelf. Reduce the heat to 350
(F) and bake for another 15 minutes, cracking open the oven door
for the first 5 minutes to allow heat to escape and the oven to cool
more quickly. When the dough balls are a golden color and crisp on
the outside, remove from the oven and allow to cool completely on
the pans, placing each pan on a wire rack.

In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine
1 cup heavy cream and 1 tablespoon confectioners sugar. Whisk on medium-high
speed to incorporate, before adding 1 teaspoon vanilla extract. Beat on mediumhigh speed until just thick you want the cream to be thick and hold its shape.
Transfer the cream to a pastry bag fitted with a #230 filling pastry tip. Fill each
completely cooled profiterole with whipped cream, until the pastries are slightly
puffier from the cream filling. Be careful not overfill or cream will ooze out from
the cream puffs cracks. Alternatively, slice each profiterole in half and spoon about
a tablespoons worth of cream inside each pastry.

{Makes sixteen 2-inch cream puffs}

Preheat oven to 450 (F), placing oven racks in the center and upper
third of the oven. Line two baking sheets with parchment paper and
set aside.

Recipe

For the White Chocolate Ganache

Ingredients
cup heavy cream
8 ounces white chocolate, finely chopped

Recipe
In a small saucepan, bring cup heavy cream to a strong simmer, just under
a boil. Pour over 8 ounces finely chopped chocolate and use a whisk to stir until
the chocolate is melted and smooth. Transfer to the freezer for 5 minutes to cool,
whisking halfway about halfway through to release some heat. The ganache will
thicken as it cools. Serve each profiterole in a puddle of about cup of white
chocolate ganache.

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Day 12

rowing up, my parents would always receive a box of a dozen

Ferrero Rocher chocolates for Christmas. Since neither of them
are particularly into sweets, they always passed the chocolate down
to me, much to my delight. For that reason, Ive always associated the
chocolate hazelnut bonbons with Christmas. They make crowd-pleasing
presents and excellent stocking stuffers, since rarely can people rarely
resist the combination of chocolate and hazelnut. Similarly, these golden
cupcakes are the cake version of my favorite chocolate candy: a buttery,
golden cake topped off with a chocolate hazelnut ganache frosting.
And lets not forget the best part theres a hazelnut surprise in the
center of each cupcake.

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| Page 41 |

For the Golden Cupcakes

Ingredients
cup chocolate hazelnut spread (like Nutella)
1 cup all-purpose flour
cup granulated sugar
1 teaspoons baking powder
teaspoon salt
4 tablespoons ( stick) unsalted butter,
at room temperature
cup whole milk
1 large egg
teaspoon vanilla extract
{Makes 12 cupcakes}

Recipe
Line a baking tray with wax paper, and carefully dole out 1 teaspoon of chocolate
hazelnut spread 2 inches apart from one another. Freeze until solid, about 2 - 3
hours, preferably overnight.
Preheat the oven to 350 (F) and line a muffin tin with cupcake cases.
Combine 1 cup flour, cup granulated sugar, 1 teaspoons baking powder
and teaspoon salt in the bowl of a freestanding electric mixer fitted with
a paddle attachment and beat on slow speed until you get a sandy consistency and
everything is combined. Gradually pour in half of the milk and beat until the milk
is just incorporated.
Whisk together 1 large egg, teaspoon vanilla and the remaining milk together
in a liquid measuring cup, before pouring into the flour mixture and continuing
to beat until just incorporated. Scrape down any unmixed ingredients from the
side of the bowl and the paddle, before continuing to mix for another minute
until the batter is just smooth. Be careful not to overmix!
Use a tablespoon or a tablespoon-sized cookie scoop to portion out 1 tablespoon
of batter into each prepared cupcake case. Take the frozen teaspoon of chocolate
hazelnut spread and place on top of each cupcake case, before topping off with
another tablespoon of cupcake batter. Bake in the preheated oven for 20 to 25
minutes or until the cakes are light golden and the tops of each cupcake bounce
back when touched. Let the cupcakes cool slightly in the pan, before turning out
onto a wire rack to cool completely.
When the cupcakes are cold, frost each cupcake with generous amounts
of chocolate hazelnut ganache frosting, topping each with a Ferrero
Rocher bonbon.

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For the Chocolate Hazelnut

Ganache Frosting
Ingredients
10 ounces bittersweet chocolate
cup confectioners sugar, sifted
cup plus 1 tablespoon heavy cream
2 large egg yolks
3 tablespoons unsalted butter
cup chocolate hazelnut spread (like Nutella)
12 Ferrero Rocher bonbons
{Makes 12 cupcakes}

Recipe
Combine 10 ounces bittersweet chocolate and 2/3 cup confectioner's sugar
in a medium, heatproof bowl.
In a small saucepan over medium, bring 3/4 cup plus 1 tablespoon heavy cream
to a gentle simmer, whisking occasionally. Pour the hot cream into the medium,
heatproof bowl containing the chocolate and confectioner's sugar mixture.
Stir the mixture with a heatproof, rubber spatula until the sugar is dissolved.
Once the sugar has dissolved, nestle the medium, heatproof bowl over a medium
saucepan of simmer water to make a double boiler be sure that the water in the
saucepan doesn't touch the bottom of your heatproof bowl. Gently cook, stirring
with a rubber spatula, until all the chocolate is melted and the mixture is smooth.
Remove the bowl from the heat.
In a separate, smaller heatproof bowl, whisk together 2 large egg yolks. Pour
about 1/2 cup of some of the melted chocolate mixture into the yolks while
whisking, to temper them. Pour the tempered mixture back into the larger,
heatproof bowl containing the rest of the original mixture and whisk to combine.
Add 3 tablespoons unsalted butter and whisk until smooth and completely
dissolved into the mixture. Add another cup chocolate hazelnut spread and
whisk until smooth and fully incorporated.
Allow the ganache to cool for about 15 to 20 minutes, before using immediately.
Its important that you let the ganache cool before using, or it will be too liquidy
and hard to work with. The ganache will thicken as it cools.

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Michelle Lopez
{Baker, Photographer & Author}
Michelle is a food blogger based in Portland,
Oregon. Her popular blog, Hummingbird High,
was a finalist in Saveur Magazines 2013 Best Food
Blog Awards. Michelle spends her time juggling
baking with Crossfitting and her full time job
at a software company.
Currently, her favorite dessert is crme brle
(but this rotates on an almost weekly basis).
Blog: www.hummingbirdhigh.com
Portfolio: www.hhphotography.net

| Page 44 |

Sze Wa Cheung
{Designer, Illustrator & Enjoyer}
Sze Wa is a visual designer based in Portland, Oregon
who specializes in illustration and branding. Sze Wa
spends her spare time eating, drawing and thinking
about what kind of puppy shell eventually get.
Though she prefers to eat savory food over sweets,
her favorite dessert is tiramisu.
Blog: blog.szewacheung.com
Portfolio: szewacheung.com

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