Last week was our 2nd annual Christmas Baking Exchange. We call it the Good Cooks Baking Exchange, because, well, we are all awesome! The group was created from the frustration with crappy baking (could there be anything worse). The first baking exchange I was ever a part of was horrible. I got things that were rock hard, puffed wheat squares, flat cookies, etc. Someone even gave a box of Oreos! I had made Almond Roca. It was full of butter, almonds and chocolate. It was a time consuming recipe and expensive. I was pretty pissed! When talking to my friend (and wicked baker) Raelene she mentioned she had the same worries, and so did some other friends. And so our group was born. We keep it small and the deal is it needs to be something that requires effort and is yummy!
This year I got some amazing things. Like fudge, and peanut brittle, and sausage rolls (just to name a few, honestly everything was wicked). Oh yum! And when I posted the Red Velvet cookies I made on facebook I got lots of requests for the recipe. So here are a few of my favorite, no fail Christmas treats!
Red Velvet, White Chocolate Dips
2 Cups butter (room temperature - this is important)
1 Cup powdered sugar
1/2 Cup cornstarch
1/3 Cup cocoa powder
3 Cups Flour
1 - 2 Tablespoons red food coloring (depending on how red you like them)
Bernard Callebaut white chocolate (don't cheap out here. You can find it in the bulk bins at Superstore, Sobeys, etc. If you can't find this brand make sure it's a good quality chocolate and not the melts)
Gold Sugar (I get this at Williams Sonoma but you could use good quality sprinkles too)
Preheat oven to 375.
Whip butter until light and fluffy (about 1-2 minutes).
Sift together sugar, cornstarch and cocoa powder and add to the butter.
Add food coloring.
Whip on low for 1 minute and high for 2 minutes.
Cover and chill in the fridge for about 3-4 hours or overnight.
Roll cookies into a ball and place on a baking sheet lined with parchment (work quickly here because if your dough softens it's impossible to roll).
Press flat with the middle of your palm.
Bake 8-10 minutes (8 was perfect in my oven which runs a bit hot); do NOT overcook.
Allow to cool on the baking sheet for a minimum of 5 minutes (Do not skip this step, trust me).
Transfer to a rack until completely cool (these guys break apart easily so be gentle).
In a double boiler melt your chocolate and remove from heat when melted.
Dip your cookies in, shake off excess chocolate and lay on wax paper.
Quickly sprinkle with gold sugar (make sure to do this about every 12 cookies or so as the chocolate will harden quickly).
Tips: These cookies are so crumbly and delicate the first day; they also don't taste awesome (a bit dry and powdery). The next day? OMG, they are wicked! Melty and delicious! I froze my cookies after they were cooled and then did the chocolate part the next day. They were much easier to work with! So far they've gotten me tons of compliments! They are best served a bit chilled from the fridge or freezer. This is a bit of a testy recipe so if you are a new baker you may want to skip it. If you are an experienced baker give them a try. Lots of work but well worth it!
Almond Roca
1 C. Almonds
2 C. Sugar
2C. Butter (don't buy cheap butter. It separates and does weird things)
2 Tbsp. Corn Syrup
3 Tbsp. Boiling Water
½ C. Chocolate Chips
Toast almonds on cookie sheet, in a 325 oven for about 5-10 minutes (check as they burn fast).
Combine butter and sugar in a large pot on medium heat and stir until dissolved.
Stir in corn syrup and water. Boil on medium heat without stirring until it reaches hard crack stage on a candy thermometer.
Spread over almonds (work quickly this hardens fast).
Spread chocolate chips over the Roca. Wait about 30 seconds to a minute and spread on the roca.
Refrigerate until cool and then break into pieces.
- Make sure you are patient with your Roca as it will burn if the temperature is up too high.
- Yields aprox 2lbs of candy.
Note: Don't be scared by the Candy Thermometer. This is an easy recipe (although a bit time consuming) and it's SO SO SO amazing! You can buy a candy thermometer anywhere (Safeway, Walmart, etc) and make sure you get one that clips onto your pot.
What are your favorite Christmas Baking recipes? Please share, I'm always on the hunt for new and great recipes!