Speaking of Christmas cookies and candy, here are our "Chocolate Mint" goat milk soap!! It has real cocoa, sweet goat milk soap and Peppermint essential oil!!! It's a yummy soap! Smells good enough to eat and will make any room smell great when set in a basket with a finger tip towel and other accessories!!!Happy Birthday to Paul Jr.!!!
Here are some more recipes for your holiday baking:
Buckeyes
2 cups peanut butter
Buckeyes
2 cups peanut butter
1 stick margarine, melted
3 cups sifted confectioners sugar
16 ounces chocolate chips
1/3 bar paraffin wax
In a large bowl combine the peanut butter, margarine and confectioners sugar and mix well. Chill, form into walnut size balls. Melt chocolate chips and paraffin in a double boiler. Dip balls into chocolate mixture to coat. Place on wax paper until firm.
In a large bowl combine the peanut butter, margarine and confectioners sugar and mix well. Chill, form into walnut size balls. Melt chocolate chips and paraffin in a double boiler. Dip balls into chocolate mixture to coat. Place on wax paper until firm.
MARBLED POUND CAKE WITH CHOCOLATE GLAZE
Makes 1 loaf
POUND CAKE:
4 ounces unsalted butter, at room temperature, cut into small pieces, plus extra for greasing
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 cage-free eggs
1 cup organic buttermilk
1-1/2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder, sifted
1/2 cup semisweet chocolate chips
CHOCOLATE GLAZE:
8 ounces bittersweet chocolate, cut into small pieces
3 ounces unsalted butter, cut into small pieces
1/3 cup light corn syrup
1/3 cup brandy
Position a rack in the center of the oven. Preheat the oven to 350 degrees F. With butter, coat the bottom and sides of an 8-1/2-by-3-1/2-by-2-1/2-inch loaf pan.
For the cake, in a medium-sized mixing bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
In the large bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held electric mixer, beat the butter at medium speed. Gradually add the sugar, then increase the speed to high and continue beating until fluffy. One at a time, add the eggs, beating just until each has blended in. Reduce the speed to low and beat in a third of the flour mixture; then half of the buttermilk; then another third of the flour mixture; then the remaining buttermilk and the vanilla; and, finally, the remaining flour mixture.
Scrape two thirds of the batter into the loaf pan. Add the cocoa to the batter remaining in the bowl, and beat at low speed until blended. With a rubber spatula, fold in the chocolate chips. Drop large spoonfuls of the chocolate batter over the batter in the pan; then, inserting the blade of a narrow metal spatula or a table knife vertically into the pan, swirl through the batters to combine them partially for a marbled effect.
Bake the pound cake until a long wooden toothpick inserted into the center comes out clean, about 1 hour. Transfer to a wire rack to cool.
When the cake has cooled completely, run a sharp knife around the inside of the pan to separate the cake. Invert the pan onto the rack and lift it away to unmold the cake. Turn the cake right side up. Place a pan below the rack to capture glaze drips.
To make the glaze, bring 2 inches of water to a simmer in a medium saucepan. In a medium heatproof bowl large enough to rest on the pan's rim without touching the water, combine the chocolate and butter. Set the bowl over the simmering water and leave until the chocolate and butter have melted almost completely; then, turn off the heat and let the mixture continue melting, stirring occasionally. With a wire whisk, stir in the corn syrup and brandy. Carefully pour the mixture through a fine-meshed strainer into a clean liquid measuring cup.
Drizzle the warm glaze evenly over the cake. Leave until the glaze has set.
Slip a long, sturdy spatula under the cake and transfer to a flat serving platter or cutting board. To serve, cut crosswise with a sharp serrated knife.
Makes 1 loaf
POUND CAKE:
4 ounces unsalted butter, at room temperature, cut into small pieces, plus extra for greasing
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 cage-free eggs
1 cup organic buttermilk
1-1/2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder, sifted
1/2 cup semisweet chocolate chips
CHOCOLATE GLAZE:
8 ounces bittersweet chocolate, cut into small pieces
3 ounces unsalted butter, cut into small pieces
1/3 cup light corn syrup
1/3 cup brandy
Position a rack in the center of the oven. Preheat the oven to 350 degrees F. With butter, coat the bottom and sides of an 8-1/2-by-3-1/2-by-2-1/2-inch loaf pan.
For the cake, in a medium-sized mixing bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
In the large bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held electric mixer, beat the butter at medium speed. Gradually add the sugar, then increase the speed to high and continue beating until fluffy. One at a time, add the eggs, beating just until each has blended in. Reduce the speed to low and beat in a third of the flour mixture; then half of the buttermilk; then another third of the flour mixture; then the remaining buttermilk and the vanilla; and, finally, the remaining flour mixture.
Scrape two thirds of the batter into the loaf pan. Add the cocoa to the batter remaining in the bowl, and beat at low speed until blended. With a rubber spatula, fold in the chocolate chips. Drop large spoonfuls of the chocolate batter over the batter in the pan; then, inserting the blade of a narrow metal spatula or a table knife vertically into the pan, swirl through the batters to combine them partially for a marbled effect.
Bake the pound cake until a long wooden toothpick inserted into the center comes out clean, about 1 hour. Transfer to a wire rack to cool.
When the cake has cooled completely, run a sharp knife around the inside of the pan to separate the cake. Invert the pan onto the rack and lift it away to unmold the cake. Turn the cake right side up. Place a pan below the rack to capture glaze drips.
To make the glaze, bring 2 inches of water to a simmer in a medium saucepan. In a medium heatproof bowl large enough to rest on the pan's rim without touching the water, combine the chocolate and butter. Set the bowl over the simmering water and leave until the chocolate and butter have melted almost completely; then, turn off the heat and let the mixture continue melting, stirring occasionally. With a wire whisk, stir in the corn syrup and brandy. Carefully pour the mixture through a fine-meshed strainer into a clean liquid measuring cup.
Drizzle the warm glaze evenly over the cake. Leave until the glaze has set.
Slip a long, sturdy spatula under the cake and transfer to a flat serving platter or cutting board. To serve, cut crosswise with a sharp serrated knife.
REMEMBER to keep checking back for more Christmas cookie and candy recipes!!
Please pass on this blog to your friends and family!! Let them know about our blog and Burlap Babes Soap!!!
Please pass on this blog to your friends and family!! Let them know about our blog and Burlap Babes Soap!!!
Put in an order today!! Get your Christmas shopping off to a good start!!!
mom5miller@aol.com
BurlapBabesSoap@aol.com
Check out all the great scents!! There are some for everyone, young and old!!! I always send a sample of one you didn't order!! Try the bath bombs too!!!
BurlapBabesSoap@aol.com
Check out all the great scents!! There are some for everyone, young and old!!! I always send a sample of one you didn't order!! Try the bath bombs too!!!
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