Cooking with Paula Deen Holiday Baking 2017

the heart of the holiday home

I just love this time of year—all the sparkling lights and decorations, catching up with friends, and of course, baking for my loved ones. It fills my heart to see my family and friends enjoy the goodies I make for, and with, them. My kitchen truly is the heart of my home. This special issue pays tribute to the holiday flavors that we all turn to year after year: peppermint, chocolate, nuts, red velvet, and spices. I’ve included tried-and-true heirloom recipes such as Holiday Fruitcake, Chocolate Pecan Fudge, and Minty Marshmallows, as well as a slew of new takes on old favorites like Red Velvet Pie, Sweet Potato Gingersnaps, Butter Pecan Cheesecake, and Cinnamon Roll Bread Pudding. Let these recipes take you on a baking trip down memory lane or help…

peppermint goodies

Frozen Peppermint Mousse Pie Makes 1 (10-inch) pie This cool and creamy creation will get anyone into the Christmas mood. 21/2 cups crushed cream-filled vanilla sandwich cookies* (about 25 cookies) 1/2 cup unsalted butter, melted 1/4 cup granulated sugar 6 tablespoons water 1 (0.25-ounce) envelope unflavored gelatin 21/2 (4-ounce) bars white chocolate, chopped 21/2 (8-ounce) packages cream cheese, softened 21/2 cups heavy whipping cream 3/4 cup confectioners’ sugar 1 teaspoon peppermint extract 1 teaspoon vanilla extract 1/2 teaspoon salt 13/4 cups finely chopped soft peppermint candies, divided 1. In a large bowl, stir together crushed cookies, melted butter, and granulated sugar. Firmly press mixture into bottom of a 10-inch springform pan. Refrigerate for 2 hours. 2. In a medium saucepan, whisk together 6 tablespoons water and gelatin. Bring to a low boil over medium heat, whisking frequently. Remove from heat, and whisk in white chocolate until melted…

chocolate decadence

Chocolate-Glazed Banana Pudding Cake Makes 1 (8-inch) cake This towering cake is a showstopper. Cake: 5 large eggs 11/2 cups sugar 21/4 cups all-purpose flour 21/4 teaspoons baking powder 1 teaspoon salt 3/4 cup whole milk 9 tablespoons unsalted butter 11/2 teaspoons vanilla extract Filling: 2 cups whole milk 2 (3.4-ounce) boxes vanilla instant pudding mix 1 cup heavy whipping cream 1 tablespoon sugar 2 cups vanilla wafer crumbs 3 medium ripe bananas, sliced Topping: 3/4 cup heavy whipping cream 1 cup semisweet chocolate morsels 1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour. 2. For cake: In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar on high speed until mixture is thick and pale, about 5 minutes. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating just until combined. 3.…

chock-full of nuts

Italian Cream Cake Makes 1 (9-inch) cake Spread the frosting only between the layers and on top for just the right amount of sweetness. 11/4 cups butter, softened and divided 2 cups granulated sugar 5 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 cup whole buttermilk 1 cup sweetened flaked coconut 1 cup chopped pecans 1 (8-ounce) package cream cheese, softened 1 (16-ounce) package confectioners’ sugar 1 teaspoon almond extract Garnish: toasted shaved coconut 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. 2. In a large bowl, beat 1 cup butter and granulated sugar with a mixer at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 3. In a medium bowl, whisk together…

red velvet delights

Raspberry Red Velvet Trifle Makes 10 to 12 servings This no-stress trifle is easy to make and serves a crowd. 21/2 cups all-purpose flour 11/2 cups sugar 1/4 cup unsweetened cocoa powder 1 teaspoon baking soda 3/4 teaspoon kosher salt 11/3 cups vegetable oil 1 cup whole buttermilk 2 large eggs 2 tablespoons liquid red food coloring 11/2 teaspoons vanilla extract 1 teaspoon distilled white vinegar 5 cups whole milk 2 (3.4-ounce) boxes white chocolate instant pudding mix 1 (8-ounce) container whipped cream cheese 1 (16-ounce) container frozen whipped topping, thawed 3 (6-ounce) containers fresh raspberries Garnish: white chocolate shavings, fresh raspberries, fresh mint 1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour. 2. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a medium bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Make a well…

spiced for the season

Gingerbread Layer Cake Makes 1 (9-inch) cake “Curling up by a fire with a piece of this cake is my idea of holiday heaven.”—Paula Cake: 2 cups unsulphured molasses 2 cups hot water 1 cup unsalted butter, softened 1 cup firmly packed light brown sugar 2 large eggs 2 teaspoons vanilla extract 5 cups all-purpose flour 2 tablespoons ground ginger 1 tablespoon baking powder 2 teaspoons ground cinnamon 3/4 teaspoon kosher salt 1/2 teaspoon ground cloves Filling: 2 (8-ounce) containers mascarpone cheese, softened 1/4 cup heavy whipping cream 3/4 cup confectioners’ sugar 1 teaspoon vanilla extract Frosting: 11/2 cups unsalted butter, softened 1/2 (8-ounce) package cream cheese, softened 53/4 cups confectioners’ sugar 3 tablespoons heavy whipping cream 1/2 teaspoon vanilla extract Garnish: gingersnap cookies, crystalized ginger 1. Preheat oven to 325°. Spray 2 (9-inch) tall-sided round cake pans with baking spray with flour. 2. For cake: In a medium bowl, stir together molasses and 2 cups hot water. Let…