Cooking with Paula Deen Holiday Baking 2020

Greeting the Season I love how the holidays bring families together a little tighter. So, when this time of year rolls around, I never let myself get too flustered about cooking schedules and all that. A full house with yummy goodies baking in the oven is a blessing, and I wouldn’t want to spend the holidays any other way. I especially love to bake with my grandbabies around this time. As they keep growing bigger and bigger, I get to teach them more and more in the kitchen. From measuring ingredients and mixing batters to adding doughs to pans and enjoying the final product, it’s something special they get to do with their Guinny each year, I will forever cherish this time we spend together in the kitchen. This year, when your family…

Peppermint Blondies Makes about 20 1½ cups unsalted butter2 cups firmly packed light brown sugar1 cup granulated sugar2 teaspoons baking powder1 teaspoon kosher salt4 large eggs, room temperature2 teaspoons vanilla extract½ teaspoon peppermint extract3 cups all-purpose flour1 cup white chocolate chipsPeppermint Frosting (recipe follows)Garnish: crushed soft peppermint candies 1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan. 2. In a medium heavy-bottomed saucepan, melt butter over medium heat. Cook, stirring occasionally, until butter turns golden brown and has a nutty aroma, 5 to 10 minutes. Pour into a small bowl, and let cool for 5 minutes. 3. In a large bowl, whisk together sugars, baking powder, and salt. Gradually add browned butter, whisking just until combined. Add eggs, one at a time, whisking well…

Thumbprint Chocolate Sprinkles Cookies Makes 18 ½ cup unsalted butter, softened⅔ cup granulated sugar¼ cup confectioners’ sugar1 large egg1 teaspoon vanilla extract2 cups all-purpose flour½ teaspoon baking powder½ teaspoon kosher salt18 Christmas nonpareils chocolate candies½ cup white chocolate melting wafers, melted according to package directions 1. Preheat oven to 350°. Line baking sheets with parchment paper. 2. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla. 3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Using a 1½-tablespoon spring-loaded scoop, scoop dough, and roll into balls. Place at least 2 inches apart…

Chai Spiced Sweet Potato Scones Makes 8 2½ cups all-purpose flour⅓ cup firmly packed light brown sugar1 teaspoon baking powder½ teaspoon baking soda½ teaspoon ground cinnamon¼ teaspoon kosher salt½ cup cold unsalted butter, cubed¾ cup whole buttermilk½ cup mashed cooked peeled sweet potato1 teaspoon vanilla extract6 tablespoons heavy whipping cream, divided1 cup confectioners’ sugar1 teaspoon Chai Spice (recipe follows) 1. Preheat oven to 400°. Line a large baking sheet with parchment paper. 2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. 3. In a medium bowl, whisk together buttermilk, sweet potato, and vanilla. Add buttermilk mixture to flour mixture, stirring just until combined. 4. Turn out dough onto a lightly floured surface, and knead…

Pecan Praline Sheet Cake Makes 1 (13x9-inch) cake 1¾ cups firmly packed light brown sugar¾ cup unsalted butter, melted3 large eggs1 tablespoon vanilla extract3 cups all-purpose flour1 tablespoon baking powder1 teaspoon baking soda1 teaspoon kosher salt1½ cups whole buttermilk1 cup roughly chopped pecansCaramel Buttercream (recipe follows)½ cup chopped candied pecans 1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan. 2. In a large bowl, whisk together brown sugar and melted butter until combined. Add eggs, one at a time, beating just until combined after each addition. Whisk in vanilla. 3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, whisking just until combined after…

Pear-Cranberry Pie Makes 1 (9-inch) pie Crust: 2 cups all-purpose flour1 teaspoon salt⅔ cup cold all-vegetable shortening, cubed½ cup ice water Filling: ½ cup sugar⅓ cup cornstarch1 teaspoon ground ginger1 teaspoon lemon zest8 firm Bartlett or Anjou pears, peeled, cored, and chopped (about 6 cups)½ cup dried sweetened dried cranberries1 tablespoon unsalted butter, cubed Glaze: 1 tablespoon milk1 tablespoon sugar 1. For crust: In a large bowl, stir together flour and salt. Using a pastry blender or 2 forks, cut in cold shortening until mixture is crumbly. Sprinkle with ½ cup ice water, and stir with a fork just until moistened. Turn out onto a clean work surface, and gently knead just until dough comes together. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap, and refrigerate until firm, about 30 minutes. 2.…