Not a big gingerbread fan? You should try this one! This tender, aromatic old-fashioned gingerbread cake is mild enough for children and people who don't love spicy. You'll love the lovely molasses flavor base and warm hints of ginger, cinnamon and a touch of clove. Feel free to play with the flavors and add your favorites if you like.
Designed as a 9x9 cake, we made this in a special gingerperson tin this year. You can make as a standard cake, as muffins, or in fun shapes as we did. This recipe, very slightly adapted from one by Once Upon a Chef, serves 16. The cake keeps for 4 or 5 days on the counter. Serve with a sprinkle of powdered sugar, whipped cream or ice cream for a fancier dessert.
We made this cake in the stand mixer with SideSwipe (naturally!), but it can made with a hand mixer or even by hand. We liked the mixer because it allowed us to get a smoother mix.
ALTERNATE SHAPES: You can also make this recipe as muffins. Lower baking time to around 18 minutes. We made our gingerbread people cakes in a shallow shaped tin (about 1 inch deep). We filled the cavities about 2/3 full then baked for 12 minutes. Allow to cool completely before removing from a shaped tin. And take your time - it can be a little tricky getting them out!
Who says holiday baking is all about cookies? We had a hankering for some chocolate cupcakes, so searched for a new recipe to try. We typically go for a devil's food cake because it is more moist than most from-scratch chocolate cakes. But we are always on the lookout for a cake with real chocolatey flavor. And we found it!!
This recipe, very slightly adapted from Stefani at Cupcake Project, really does yield The Best Chocolate Cupcakes we've ever eaten. We topped it with their Chocolate Cream Cheese Frosting and found that combo to be a chocoholic's dream.
These cupcakes are tender, moist and densely chocolate. They're even moist and tender several days later, not dry and ashy as chocolate cupcakes can sometimes be. Not that these little beauties will be around that long.
This makes 16 standard size cupcakes.
NutritionCalories: 218kcal | Carbohydrates: 22g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 121mg | Potassium: 76mg | Fiber: 1g | Sugar: 14g | Vitamin A: 180IU | Calcium: 18mg | Iron: 1mg
This classic holiday cookie is buttery and just about melts in your mouth. We piped our cookies (it takes a little muscle!), but you can use a cookie press like your mom or grandma used to use every holiday season.
Spritz cookies are super versatile. Color the dough. Flavor the dough. Decorate with sprinkles. Dip in chocolate. Do whatever makes you happy. We made these with dough in its most naked form with just a little vanilla to resemble those Danish cookies you can buy everywhere this time of year. But you do you!!
This recipe makes 4 dozen cookies, depending on how hard you press. We didn't count as we ate a bunch of the "ugly" ones. You'll probably end up with more!
These are a great choice if you want to ship a gift to someone, as they are still tasty after a week if you keep them tightly sealed. To extend their life, you can also store in the fridge for an extra few days or the freezer for up to a month.
ingredients and tools
NOTE: Remember that the cookies will stick to the paper/silicone liner, so you should hold the press vertically, touch the rim to the pan, press quickly and then lift vertically for the best shape. You can place them fairly close together - about 1-2 inches between - as they do not expand very much.
Pears are often overlooked in the fall, in favor of their more flashy cousins, the apples. But they are a delicious fruit for eating and a lovely addition to baked goods, as well.
This Italian Ricotta Pear Cake, adapted from a recipe by Rosemary Malloy of An Italian in My Kitchen, is a tender, not-too-sweet cake that's perfect with tea or coffee for a snack, dessert or even with breakfast or brunch. It's the perfect fall cake to celebrate the subtle flavor of pears at the peak.
We made this cake several times with ricotta, which we often have on hand. The original recipe calls for mascarpone, which is sometimes more difficult to find, but would be just as delicious.
The cake will keep for several days on the counter, if it lasts that long! We haven't tried freezing it, but it should be able to be frozen for up to a month if well wrapped and sealed.
Calories: 387kcal | Carbohydrates: 48g | Protein: 6g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 114mg | Potassium: 250mg | Fiber: 2g | Sugar: 23g | Vitamin A: 495IU | Vitamin C: 1.9mg | Calcium: 121mg | Iron: 1.6mg
Recipes and mixing tips
Simple recipes for home cooks using SideSwipe + your mixer. Tips for using + caring for your mixer. Our goal = Helping you get a perfect mix + great taste.