Glamorous “Red Carpet” Holiday Baking Style
This season, your guests might be forgiven for asking, “Who are you baking?”
No matter how you view it, Holiday baking Style is taking it up a notch this season.
But don’t confuse glamour with difficulty. These all-star recipes are fun and easy to make. The sweet and savory confections can’t help it if they are gorgeous too.
These tempting, delicious, recipes are what help put the red in this year’s holiday “Foodie Red Carpet.”
As in, “Is this dazzling confection a Chef Johnny Iuzzini Ginger Sugar Cookie? A bespoke MasterChef Junior chocolate chip cookie? And what about the all-time standout, celebrity Chef David Burke and one of his artful tasty treats?
And then there’s the classic, iconic star: the ever-smiling Quaker Oats Man. You’d be smiling too if Quaker Oats marks your nearly 150-year anniversary while looking younger than ever.
(Is it just me, or could “Quaker Oats man” sub for a foodie Santa Claus?!)
Here a few curated, all-star celebrity recipes to make the holidays sparkle:
Johnny Iuzzini – Ginger-Curry Sugar Cookies
The James Beard Award-winning chef, chocolate maker, and cookbook author, (Dessert FourPlay and Sugar Rush).
In chef’s own words, he explains: “Plain sugar cookies, no matter how well they are made, are a bit boring to me. You may think I have gone off the rails by adding curry powder to cookies, but along with the ground and candied ginger, the combo really wakes up a classic American cookie. Give these a shot!”
Just up our style…
Ingredients:
10 tablespoons (1. sticks) cold unsalted butter, diced (140 g)
1 large egg
Seeds from 1 vanilla bean
1 ½ cups plus 1 tablespoon all-purpose flour (208 g)
¾ cup confectioners’ sugar (90 g)
1 teaspoons ground ginger (3 g)
1 teaspoon mild curry powder (2 g)
½ teaspoon kosher salt (2 g)
Demerara sugar, for rolling
2 large egg yolks, beaten
Maldon sea salt, as needed
24 one-inch pieces crystallized ginger, halved crosswise
Directions:
1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium-low speed for about 5 minutes, until a thick paste forms with no lumps of butter. Add the whole egg and vanilla seeds and mix until combined.
2. Meanwhile, in a separate bowl, sift together the flour, confectioners’ sugar, ginger, and curry powder; sprinkle the kosher salt over the top. With the mixer on low speed, slowly add the dry ingredients to the butter and mix until just combined.
3. Divide the dough between 2 sheets of parchment and form into long thin logs, about 1 ½ inches in diameter. Fold the paper over the dough roll and use a pastry scraper to tighten the dough log. Use your hands to smooth and form the dough into as perfect a cylinder as you can. Refrigerate until firm.
4. When ready to bake, preheat the oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper.
5. Using 2 hands, roll the dough logs firmly on a work surface to round out any edges. Sprinkle the Demerara sugar onto another baking sheet. Unwrap the dough and, using a pastry brush, brush the surface with beaten egg yolk. Roll the dough in the sugar and slice it with a sharp knife into ¼-inch-thick slices. Brush the surface of each cookie with beaten yolk, sprinkle a few flakes of Maldon salt on top, and press a piece of crystallized ginger into the center of each cookie.
6. Space the cookies about 1 inch apart on the lined baking sheets and bake for 15 to 16 minutes, rotating the pans halfway through, until the edges are just beginning to turn golden.
7. Cool in the pan for 10 minutes before transferring to a rack to cool completely. Store in an airtight container for up to 5 days.
Nathan Odom’s Chocolate Chip Cookies with a Twist
Basic Chocolate Chip Cookie Recipe
Ingredients:
2 ½ cups white flour
1/2 cup granulated sugar
1 cup brown sugar
2 sticks of room temperature butter
2 large eggs
1 1/2 cups chocolate chips
1 1/4 tsp. of baking soda
1 tsp. salt
Directions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Whip the butter until fluffy.
3. Add both types of sugar, mix until combined, and crack in both eggs. Whip on low speed until well mixed.
4. Add the flour and mix on low until the dough sticks to the beater of the stand mixer.
5. Add the chocolate chips, and mix on the lowest setting until chocolate chips are distributed evenly.
6. Place a sheet of parchment paper on the baking sheet(s), and scoop tablespoon-sized balls of dough about an inch apart from each other. Press slightly to flatten the dough balls a bit, and then bake at 375 degrees Fahrenheit for 15 minutes, or until golden brown.
David Burke - Cup of Eggs
This Cup of Eggs recipe is a great way to have delicious breakfast ready for your holiday morning… prepared readily beforehand. The mug makes this dish convenient to grab and enjoy around the tree while unwrapping gifts together. Plus, it can be made in the oven or microwave to accommodate even a beginner chef. Pair it with a holiday punch, eggnog, a mug of coffee or tea -- to kick off a food and drink holiday morning.
Ingredients:
2 cups milk
½ cup heavy cream
1 dozen eggs
½ yellow onion small diced
1 tsp ground black pepper
1 tsp kosher salt
½ cup grated gouda cheese
6 breakfast sausage
3 cups day old bread cut into 1 inch cubes
1 cup cranberry granola
Chopped chives for garnish
8 oven safe mugs
Directions:
The night before:
1. Preheat oven to 350 degrees F.
2. Brown the sausage links in a pan and cook through, remove and set aside to cool.
3. Add the diced onion to the pan and cook over low heat until soft.
4. Mix the milk, cream, flour eggs, salt and pepper in a separate bowl.
5. Cut the breakfast sausage into small pieces and combine with bread, onion, granola and cheese. Add milk and eggs mixture and toss to coat.
5. Divide the bread pudding into 8 coffee mugs and place in a water bath. Bake at 350 degrees F for 18 minutes. Allow to cool slightly before covering and putting in the fridge.
The Morning Of:
1. Preheat the oven to 350 degrees F if baking in the oven.
2. Crack one egg into each of the 8 mugs and season with salt and pepper.
3. Place in the oven in a water bath and bake at 350 degrees F for about 15 minutes until egg whites are set OR cover each mug with plastic wrap and place in the microwave for 90 seconds in three 30 second intervals.
4. Meanwhile, make toast and spread with high quality butter and salt. Olive tapenade and sun-dried tomatoes pair great with the toast as well.
5. Garnish the eggs with chopped chives and grated gouda to serve.
Quaker Oats Recipes:
Throughout the company’s nearly 150-year history, Quaker has produced more than its share of food “premieres.” For example in 1891, Quaker was the first to feature a recipe on packaging – it's Oatmeal Bread, to be precise – and in 1908, Quaker introduced the first cookie recipe on a package – Oat Cakes.
Today’s Vanishing Oatmeal Raisin Cookies recipe is an enduring favorite. For those seeking additional recipe inspiration for the upcoming holiday season, Quaker’s online recipe database features oat-spired recipes for all occasions, including festive treats such as Oatmeal Gingerbread Cookies, Christmas Granola, and Holiday Cookie Surprises.
Here’s a ready reference for those Vanishing Oatmeal Raisin Cookies recipe - in case of any disappearing holiday hocus pocus:
Ingredients:
1/2 Cup (1 stick) plus 6 tablespoons butter, softened
3/4 Cup firmly packed brown sugar
1/2 Cup granulated sugar
2 Eggs
1 Teaspoon(s) vanilla
1-1/2 Cups all-purpose flour
1 Teaspoon Baking Soda
1 Teaspoon ground cinnamon
1/2 Teaspoon salt (optional)
3 Cups Quaker® Oats (quick or old fashioned, uncooked)
1 Cup raisins
Direction:
Heat oven to 350°F.
In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Store tightly covered.
Serving Tips:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS.
Style Options:
Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.
Want to do some “off-label” holiday recipes? Here are some failsafe DIY Holiday goodies sure to please:
“Waste-Not Ingredients” Cookies
Get creative with a basic chocolate chip cookie recipe by throwing in some things that are probably already in the refrigerator or pantry. All those pluses from other baking exercises are ideal to use here. Plus there’s the nostalgia of chocolate peanut butter cups in this recipe… mmmm.
Ingredients:
2 1/2 cups white flour
1/2 cup granulated sugar
1 cup brown sugar
1 3/4 sticks of room temperature butter
2 large eggs
1 1/2 cups chocolate chips
1 1/4 tsp. of baking soda
1 tsp. salt
2 frozen waffles; thawed and chopped into small pieces
2 tbsp. peanut butter
1/4 cup chopped walnuts
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Whip the butter and peanut butter until fluffy.
3. Add both types of sugar, mix until combined, and crack in both eggs. Whip on low speed until well mixed.
4. Add the flour and mix on low until the dough sticks to the beater of the stand mixer.
5. Add the chocolate chips, chopped walnuts, and mix on the lowest setting until chocolate chips are distributed evenly.
6. Using your hands, gently knead in the waffle pieces into the dough.
7. Place a sheet of parchment paper on the baking sheet(s), and scoop tablespoon-sized balls of dough about an inch apart from each other. Press slightly to flatten the dough balls a bit, and then bake at 375 degrees Fahrenheit for 15 minutes, or until golden brown.
Spice Cookies
This “waste not” recipe is like a marriage between a gingerbread and chocolate chip cookie. Crossover styles add up.
Ingredients:
2 1/2 cups white flour
1/2 cup granulated sugar
1 cup brown sugar
2 sticks of room temperature butter
2 large eggs
1 1/2 cups chocolate chips
1 1/4 tsp. of baking soda
1 tsp. salt
1/2 tsp. cayenne pepper
1 tsp. cinnamon
1/2 tsp grated nutmeg
1 1/2 tsp. fleur de sel
DIRECTIONS
1. Preheat oven to 375 degrees Fahrenheit.
2. Whip the butter until fluffy.
3. Add both types of sugar, mix until combined, and crack in both eggs. Whip on low speed until well mixed.
4. Add the flour, cayenne pepper, cinnamon, nutmeg, and fleur de sel and mix on low until the dough sticks to the beater of the stand mixer.
5. Add the chocolate chips, and mix on the lowest setting until chocolate chips are distributed evenly.
6. Place a sheet of parchment paper on the baking sheet(s), and scoop tablespoon-sized balls of dough about an inch apart from each other. Press slightly to flatten the dough balls a bit, and then bake at 375 degrees Fahrenheit for 15 minutes, or until golden brown.
Maple Bacon Cookies
Be still my heart. I’, is a card-carrying member of the bacon fan club. Not to mention my cousin used to send hand-crafted maple syrup from Wisconsin -- so the sweet and savory blend here is just this side of a Christmas cookie miracle…
Ingredients:
2 3/4 cups white flour
1/2 cup granulated sugar
1 cup brown sugar
2 sticks of room temperature butter
2 large eggs
1 1/2 cups chocolate chips
1 1/4 tsp. of baking soda
1 tsp. salt
2 tbsp. maple syrup
6 oz. cooked and chopped bacon pieces
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Whip the butter and maple syrup until fluffy.
3. Add both types of sugar, mix until combined, and crack in both eggs. Whip on low speed until well mixed.
4. Add the flour and mix on low until the dough sticks to the beater of the stand mixer.
5. Add the chocolate chips and mix on the lowest setting until chocolate chips are distributed evenly. Mix in the bacon pieces by hand.
6. Place a sheet of parchment paper on the baking sheet(s), and scoop tablespoon-sized balls of dough about an inch apart from each other. Press slightly to flatten the dough balls a bit, and then bake at 375 degrees Fahrenheit for 15 minutes, or until golden brown.
Happy Holidays. Keep baking and cooking. And don’t forget that Santa needs his cookies and milk…
For me, I need to get back in the kitchen and complete a few make-ahead recipes, including these glamorous recipes.
Cheers!
