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Cooking with Paula Deen

Cooking with Paula Deen Holiday Baking 2016

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Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

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United States
Hoffman Media
7 Issues

in this issue

1 min.
the bliss of holiday baking

The holidays are such a special time. Every year I look forward to their arrival and anticipate spending lots of time wiThmy wonderful family. We get to enjoy one another’s company without looking at the clock and focus on making new memories to cherish. We also bond over the simple pleasures of enjoying homemade treats. My kitchen is definitely my happy place, and all the goodies I whip up are my way of expressing love for my family and dear friends. I just adore it when my grandsons come over and get crafty wiThme in the kitchen. They ’re my little helpers, cracking eggs and rolling dough and getting out all the cookie cutters, and we make a few special goodies for them to share wiThtheir teachers and friends. I also…

1 min.
holiday baking made easy

1. Give your little kitchen helpers an adorable Paula Deen Chef Costume and Chef Slice and Bake Cookie Wooden Play Food Set. $19.99–$29.99, pauladeensgeneralstore.com 2. This Butter Y’all ornament is perfect for decorating the Christmas tree of any Paula Deen fan. $9.99, pauladeensgeneralstore.com 3. Cool large batches of goodies at once wiThthis 10-Inch Copper Cooling Grid and 3-Tier Cooling Rack. $6.99–$11.99, wilton.com 4. Bake a gorgeous cake wiThthis Holiday WreaThBundt Cake Pan. $25.95, wayfair.com 5. This Nonstick 6-Cup Mini Loaf Pan bakes evenly and releases food easily. $17.99, shop.circulon.com 6. Create festive cookies in no time wiThthese easy-to-use Holiday Shaped Cookie Cutters. $11 for set of 4, fancyflours.com 7. Get crisp edges on your tarts wiTh9½-Inch Fluted Tart Mold wiThremovable bottom. $7.99, restaurantsupply.com 8. Paula’s Signature Bakeware features warp-resistant rims for even browning, wide handles, and silicone…

14 min.
cookies by the dozen

Chocolate–Hazelnut Fudge Cookies Makes 30 Creamy peanut butter or cookie butter can be substituted for chocolate-hazelnut spread. 1 cup unsalted butter, softened 1½ cups firmly packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 21⁄3 cups all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon salt 1 cup granulated sugar 1 cup chocolate–hazelnut spread* 1½ Preheat oven to 350°. Line baking sheets wiThparchment paper. 2½ In a large bowl, beat butter and brown sugar wiTha mixer at mediumhigh speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined. 3. Using a 1½-tablespoon springloaded ice cream scoop, scoop dough into…

18 min.
festive cakes

Salted Caramel Pumpkin Cheesecake Makes 1 (9-inch) cake When adding eggs to cheesecake filling, take care to beat them in just until combined. Otherwise, too much air can be incorporated into the filling, which can make the cheesecake crack when it bakes. Caramel: 1 cup granulated sugar ¼ cup water 1 tablespoon light corn syrup ½ cup heavy whipping cream 2 tablespoons butter 1½ teaspoons sea salt Crust: 2 cups gingersnap cookie crumbs ½ cup finely chopped pecans 3 tablespoons firmly packed light brown sugar 6 tablespoons butter, melted Filling: 3 (8-ounce) packages cream cheese, softened ¾ cup firmly packed light brown sugar ½ cup granulated sugar 1 tablespoon all-purpose flour 2 teaspoons pumpkin pie spice 5 large eggs, room temperature 1½ cups canned pumpkin Sweetened whipped cream 1. For caramel: In a large skillet, cook sugar, ¼ cup water, and corn syrup over medium-high heat, stirring occasionally, until mixture is honey colored. Remove…

12 min.
holiday breads

Pecan Molasses Rolls Makes 24 You can bake these rolls a day in advance. Reheat them, covered, in a 350° oven for about 8 minutes. 1 cup warm milk (105° to 110°) 3 tablespoons molasses 2 (0.25-ounce) packages active dry yeast 7 tablespoons butter, softened 2 large eggs, divided 1½ teaspoons salt 4½ cups all-purpose flour ½ cup chopped pecans 1 tablespoon heavy whipping cream 1. In the bowl of a stand mixer fitted wiThthe dough hook attachment, combine warm milk, molasses, and yeast; let stand until foamy, about 5 minutes. 2. Add butter, 1 egg, and salt to yeast mixture, and beat at low speed until combined. Gradually add flour, increase mixer speed to medium, and beat for 3 minutes. Add pecans, and beat until dough is smooThand elastic. Spray a large bowl wiThcooking spray, and place dough in bowl, turning to…

10 min.
classic pies and tarts

Creamy Peanut Butter Pie wiThMeringue Makes 1 (9-inch) pie Peanut butter lovers will come running for a bite of this smooThand creamy pie. 2½ cups whole milk 3 large egg yolks 1½ cups plus 2 tablespoons sugar, divided ½ cup cornstarch 2⁄3 cup creamy peanut butter 1 tablespoon butter 1 teaspoon vanilla extract 1 (9-inch) frozen deep-dish pie shell, baked according to package directions and cooled 5 large egg whites, room temperature . teaspoon cream of tartar 1. Preheat oven to 325°. 2. In a large heavy-bottomed saucepan, whisk together milk, egg yolks, 1 cup sugar, and cornstarch until smooth. Bring to a boil over medium heat, whisking constantly. Whisk in peanut butter, and boil for 3 minutes, whisking constantly. Remove from heat, and whisk in butter and vanilla. Pour mixture into prepared pie shell. 3. In a large bowl, beat egg whites wiTha mixer…