6 | THURSDAY , NOVEMBER 12 , 2020 | THE RECORD
Delectable desserts for holiday celebrations
With so many traditions and
ways to celebrate the holiday season , the options are nearly endless for families looking to spend special moments together . One of the tastiest and most enjoyable activities you can engage in with family and friends is to team up and create sweet eats in the kitchen . Whether you ’ re a chocolate lover or prefer traditional seasonal flavors like peppermint and gingerbread , these tasty , dairy-inspired treats from Milk Means More provide heartwarming ways to tingle your taste buds while bringing everyone together .
PEPPERMINT CHEESECAKE BROWNIES
Recipe courtesy of Sarah Bates of “ The Chef Next Door ” on behalf of Milk Means More . Prep time : 10 minutes Cook time : 30 minutes Servings : 16 Nonstick cooking spray Cheesecake Batter : 8 ounces low-fat cream cheese , at room temperature 1 / 3 cup granulated sugar 1 / 2 teaspoon peppermint extract 2 eggs 1 tablespoon all-purpose flour Brownie Batter : 1 cup all-purpose flour 1 / 2 cup cocoa powder 1 / 2 teaspoon salt 1 cup granulated sugar 1 / 4 cup vegetable oil 1 / 4 cup milk 2 eggs 1 teaspoon pure vanilla extract Topping : 1 / 2 cup peppermint baking pieces Preheat oven to 350 F . Coat 8-inch square baking pan with nonstick cooking spray ; set aside .
Peppermint Cheesecake Brownies
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To make cheesecake batter : Place cream cheese in bowl of stand mixer . Beat on medium speed until smooth and creamy . Add sugar and peppermint extract ; beat well . Add eggs , one at a time , beating well after each addition . Add flour and beat mixture until blended .
To make brownie batter : In medium bowl , whisk flour , cocoa powder and salt until combined . In separate bowl , whisk sugar , oil , milk , eggs and vanilla until well combined . Add wet ingredients to dry ingredients and mix until blended .
Pour brownie batter evenly into prepared pan . Carefully pour cheesecake batter over top , spreading evenly . Carefully swirl layers together using knife tip . Bake 20 minutes .
Sprinkle top of brownies with peppermint baking pieces and bake 10 minutes until brownies are set . Cool brownies completely in pan on wire rack before cutting into 16 squares .
CRANBERRY ORANGE BREAD PUDDING
Recipe courtesy of Kirsten Kubert of “ Comfortably Domestic ” on behalf of Milk Means More . Prep time : 20 minutes Cook time : 65 minutes Servings : 12 Pudding : 1 loaf Texas toast or day-old bread 1-2 tablespoons softened butter 1 1 / 2 cups fresh cranberries 6 eggs 3 / 4 cup granulated sugar 3 1 / 2 cups 2 % milk 1 teaspoon freshly grated orange zest 1 / 4 cup fresh orange juice 1 / 4 cup unsalted butter , melted and slightly cooled 1 1 / 2 teaspoons vanilla extract 1 / 8 teaspoon ground cinnamon 1 1 / 2 tablespoons coarse granulated sugar ( optional ) Orange Custard Sauce : 3 egg yolks 1 / 4 cup granulated sugar 1 cup half-and-half 1 / 2 teaspoon freshly grated orange zest
To make pudding : Cut bread into bite-sized cubes . If bread is soft and fresh , place cubes on half sheet pan and let stand at room temperature overnight to dry out . Preheat oven to 375 F . Grease 13-by-9-by-2-inch baking dish with softened butter . Place bread cubes in prepared baking pan . Scatter cranberries over bread .
Cranberry Orange Bread Pudding
Beat eggs with sugar , milk , orange zest , orange juice , melted butter , vanilla and cinnamon until well blended . Pour evenly over bread and cranberries to coat . Sprinkle with coarse sugar , if desired . Bake 60-65 minutes , or until custard is set and edges of bread are browned .
To make orange custard sauce : In small saucepan , whisk egg yolks with sugar until lightened to pale yellow color , about 2 minutes . Stir half-and-half into mixture until combined . Cook over low heat , stirring constantly , 15-20 minutes , or until sauce thickens enough to coat spoon . Stir orange zest into custard sauce .
Serve bread pudding with warm custard sauce over top .
GINGERBREAD CUPCAKES WITH WHIPPED VANILLA BUTTERCREAM
Recipe courtesy of Megan Gundy of “ What ’ s Megan Making ” on behalf of Milk Means More . Prep time : 10 minutes Cook time : 25 minutes Servings : 20 Cupcakes : 1 1 / 2 cups all-purpose flour 1 1 / 2 tablespoons ground ginger 2 teaspoons ground cinnamon 1 / 4 teaspoon ground cloves 1 / 2 teaspoon ground nutmeg 1 / 2 teaspoon salt 1 1 / 2 cups unsalted butter , at room temperature 1 1 / 2 cups granulated sugar 3 tablespoons molasses 4 large eggs 2 teaspoons vanilla extract Whipped Vanilla Buttercream : 1 cup ( 2 sticks ) butter , softened 2 teaspoons vanilla extract 4 cups powdered sugar 2-4 tablespoons heavy whipping cream 1 pinch salt cinnamon , for topping Adjust oven rack to lower-middle position and preheat oven to 350 F . Line muffin pan with cupcake liners . Set aside .
Gingerbread Cupcakes With Whipped Vanilla Buttercream
To make cupcakes : In medium bowl , whisk flour , ginger , cinnamon , cloves , nutmeg and salt .
In large bowl of stand mixer , cream butter and sugar until light and fluffy , about 3 minutes . Add molasses and beat until incorporated . Beat in eggs , one at a time , then beat in vanilla . Add flour mixture and mix on low speed until just combined .
Divide batter evenly among muffin cups , filling each about 3 / 4 full . Bake 30 minutes , or until toothpick inserted in center cupcake comes out clean or with moist crumbs . Let cupcakes cool 10 minutes then transfer to wire rack to cool completely .
To make whipped vanilla buttercream : In large bowl of stand mixer , beat butter on medium-high speed until light and fluffy , about 3 minutes . Add vanilla and , with mixer on low , slowly add in powdered sugar , cream and salt , scraping down sides of bowl as needed . Once incorporated , whip frosting at least 3 minutes on medium-high or high speed . If frosting is too thick , gradually beat in additional cream . Pipe on top of cooled cupcakes and sprinkle with cinnamon ( Family Features )
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