Cranberry Gingerbread Bundt

Christmas parties. So many Christmas parties. Which means, so many opportunities for baking yummy things!! Woo! So I get pretty excited. Plus, it's nearly finals week, and I'll use whatever distraction I can grab at to give me a study break. Hence the bundt. And, who doesn't love to say the word "bundt"?! It's so fantastic! I'll make a bundt any day just so that I can say the word a zillion times over. Oh, and it's real pretty, quite the crowd-pleaser. Apparently my friends also said that it actually tasted delicious as well. So you really can't go wrong. If you're in need of a Christmas baked good, give this a go.

Ingredients:

3 c. whole wheat pastry flour
1tsp. baking soda
1 (heaping) Tb. ground ginger
1/2 tsp. nutmeg
1/4 tsp. salt
3/4 c. butter (melted&cooled)
1c. brown sugar
1c. molasses
1/2 c. buttermilk
3 eggs
12 oz. fresh cranberries

1/4 c. heavy cream
1/2 c. chopped dark chocolate
dash of cinnamon

Create:

bake at 350. butter & flour a bundt pan.

Sift together the flour, baking soda, ginger, salt, and nutmeg. Set aside.
Beat butter, molasses, eggs, brown sugar, and buttermilk. Add gradually to the dry ingredients.
Fold in the cranberries.
Bake for about 30-40 minutes, until it's set.
Let it cool completely, then take it out of the mold, place it on a pretty platter.

In a double boiler, melt up the chocolate and add in the heavy cream, stirring continually. Add the bit of cinnamon if you're feelin brave (it makes the chocolate taste even more "dark").
Pour over the cake, and serve.

Yes, I am certainly wearing my ugly Christmas sweater.

God bless us, everyone. 

Enjoy!

Guiness Dark Chocolate Cupcakes

Who doesn't love a lil' liquor in their baked goods? I know I do! And of all things, Guiness, Whiskey, and dry robust red wine all make me think of being warm and cozy. So I chose to work with Guiness this time. This recipe creates a rich, moist cupcake with a light creamy frosting which is sure to tickle your fancy.

Ingredients:

1 12 oz. bottle of Guinness
1/2  cup chocolate pudding (or milk)
1/2 cup vegetable oil
1 Tb vanilla
3 eggs
3/4 cup sour cream
3/4 cup cocoa powder
2 cups sugar
2 1/2 cups AP flour
1 1/2 tspn baking soda

Okay Go:

note to self: don't put open bowl of frosting in fridge.

1. Preheat oven to 350 degrees F.
2. Combine cocoa powder, sugar, flour, and baking soda in a bowl and set aside.
2. In a separate mixing bowl, combine Guinness, pudding (milk), oil, and vanilla.
3. Beat eggs into wet ingredients one at a time.  Mix in sour cream.
4. Gradually add the dry ingredients to the wet.
5. Pour batter into lined cupcake pans (or make sure to butter your pans if they are not lined), about 2/3 full.  6. Bake for 25 minutes if making regular sized cupcakes and 15-18 minutes if making mini sized ones.  Allow to cool before removing from tins.

Mascarpone cheese frosting

1/2 lb. mascarpone cheese
1/4 cup confectioner's sugar
3/4 cup heavy cream

1. Place all ingredients in an electric mixer bowl.
2. Beat on medium high until soft peaks form. Do not overmix!  Use immediately.

Enjoy!