The smell of cookies in the oven…
Sonya Verlaque
FCC Culinary Arts Program
(12/2022) Baking: the smell of cookies in the oven, cracking eggs, proofing bread, always gets families in the holiday spirit. It is also a great way to start a family tradition of your own households cookies, or special bread. Kids love to be involved as a sous chef, especially when a sweet treat is the final outcome.
Thumbprint Cookies
My mom and nephew used to make a version of these cookies together, his little thumbs were perfect for making the wells to put icing, or in this case jam, in the cookies. Kids love playing helper with these cookies. This version of thumbprints are buttery and delicious and filled with fruit jam from the store.
Ingredients:
- 1 cup (230 grams) unsalted butter softened
- 2/3 cup (135 grams) granulated sugar
- 2 large egg yolks room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 and 1/3 cups (290 grams) all-purpose flour spooned & leveled
- 1/2 cup strawberry or apricot jam
Instructions : Preheat oven to 350EF (177EC). Line two large baking sheets with parchment paper or silicone. baking mats and set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream together the butter and sugar for 1-2 minutes or until well combined. Mix in the eggs yolks, vanilla extract, and salt until fully combined, then mix in the flour. The mixture will be a little crumbly at first but it will come together as you continue mixing it.
Using a one-tablespoon cookie scoop or measuring tablespoon, measure out the cookie dough, roll into balls. Use your thumb to press an indentation into each ball of cookie dough. Spoon 1/2 teaspoon of jam into the indentation in each one. Bake at 350EF (177EC) for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
Freezing Instructions: Baked cookies will freeze well for up to 3 months, thaw to room temperature before serving. Cookie dough will also freeze well for up to 3 months. Thaw overnight in the refrigerator, then roll in sugar and fill with jam right before baking.
Classic French Toast Bake Recipe
This French toast casserole is our go to for Christmas morning. Prepared ahead of time, it can be placed in the oven to bake while opening presents and starting the coffee. It uses simple ingredients like French bread, eggs, maple syrup and everyday baking spices that you likely already have in stock - so it is also an easy make and bake. You can substitute Challah bread which also delicious for soaking up all the eggy mixture.
Ingredients:
- 12-15 slices French bread or about 1 loaf, cut into 1" pieces
- 2 cups Milk
- 12 large Eggs
- 1/3 cup Maple Syrup
- 1 tsp Vanilla
- 2 tsp Cinnamon
- 1 pinch Nutmeg
Streusel topping
- 6 T Butter at room temperature, cut into cubes
- 1/3 cup Brown Sugar light brown sugar
- 1/3 cup Flour all-purpose
- 1/2 tsp Cinnamon
Instructions : The day before you want to serve this, spray a 9 by 13" baking dish with non-stick cooking spray. Cut or tear the French bread into 1" pieces and place them evenly in your baking dish. In a large mixing bowl, add the eggs and whisk to break them up. Add the milk, maple syrup, vanilla, cinnamon, and nutmeg and whisk again until all the ingredients are combined. Pour your egg mixture evenly over the bread, covering as much of it as possible. Use a fork to gently stir your bread and egg mixture together. Cover with saran wrap and place in the refrigerator overnight, or for at least 4 hours to allow time for the bread to soak up all of the liquid.
For the Streusel Topping - In a medium-size mixing bowl, add the room temperature butter, brown sugar, flour, and cinnamon. Stir or mix with a fork until the streusel has ¼" pieces. You can also use a standing mixer with the paddle attachment on low speed, making sure to stop the mixer once you have ¼" pieces.
Baking the Classic French Toast Bake
In the morning, preheat the oven to 350 degrees. Take the baking dish out of the fridge and let it come to room temperature. Be sure the baking dish has a chance to come up to room temperature before putting it in the oven so that your baking dish doesn't crack. Sprinkle the streusel evenly over the bread and egg mixture and put into your preheated oven. Bake for 45-50 minutes, or until the top and edges are light golden brown. Remove from the oven, and cut into 12 portions once it has cooled slightly. Serve with whipped cream, berries or your favorite syrup.
My brother and I have a lot of trouble getting into the Christmas spirit without spirits, when putting batteries into new toys. So, of course a themed holiday cocktail is on the menu for just after (or with) the breakfast bake. You can make this Christmas sangria the night before and let the fruit sit and mingle with your moscato.
Christmas Sangria Cocktail
This delicious holiday cocktail will impress all of your guests!
Ingredients:
- 2 Green Apples; Chopped
- 2 Cups of Fresh Cranberries
- ½ Cup of Granulated Sugar
- 1 Bunch of Rosemary
- 1 Bottle of Moscato
- 1 Bottle of Sparkling Apple Cider
Instructions: Chop both green apples into small pieces. Add all but a few of the pieces of green apple to the bottom of your drink pitcher. You will use the other pieces for garnish. Rinse the cranberries in a colander and immediately roll only a handful in sugar. Set aside the sugared cranberries to use for the garnish. Add all cranberries except the sugared cranberries to the pitcher. Use a muddler or wooden spoon to crush some of the fruit in the bottom of the pitcher. Pour in the moscato and the sparkling apple cider. Add rosemary to the top to garnish. Rim your champagne glasses with sugar and fill with the Christmas Sangria. Add a few of the she sugared cranberries and apple pieces to the top of cocktail. Garnish each glass with one piece of rosemary.
